Saturday, October 25, 2014
Cinnamon Roasted Pumpkin Seeds - Weekend recipe
What to do with all those innards of a pumpkin you removed during carving? Here is a great solution, make roasted pumpkin seeds. They are tasty and good for you. I start with a basic recipe for roasting seeds, then give a tasty flavored version which uses our awesome Cinnful Dessert Blend. Created originally to replace pumpkin pie spice we have found this blend to be very good in other recipes as well. Check out these Cinnamon Roasted Nuts.
1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt
Preheat oven to 300F. Toss seeds in a bowl with melted butter and salt. Spread the seeds out on a baking sheet and bake for 45 minutes or until golden brown.
Recipe adapted from All Recipes
Cinnamon-Sugar Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tablespoons melted butter
2 tablespoons granulated sugar
1 ½ teaspoons Backyard Patch Cinnful Dessert Blend
1/4 teaspoon salt
Preheat oven to 350F. In a bowl, toss the seeds with melted butter. Add the rest of the ingredients and toss again. Spread seeds out on a lined baking sheet. Bake for 30 minutes or until the seeds are golden brown.