The secret to making maple cinnamon crispy roasted pumpkin seeds with CRUNCH!
pumpkin seeds recipe
We carved our pumpkin yesterday and had all these pumpkin seeds. And I figured I might as well bake them. And I didn’t even measure anything. And then they go and turn out awesome.
So I’m going to try and recreate the roasted pumpkin seeds recipe for these cinnamon maple pumpkin seeds with crunch for you. By the way, note that the secret to the crunch is letting the seeds soak overnight.
more pumpkin ideas
Need more pumpkin ideas? Try this amazing four-can pumpkin soup. Or try this awesome pumpkin patch cake. I love 2-ingredient pumpkin donuts.
Here is the guy that gave his guts for the sake of delicious snacking:
crunchy pumpkin seeds
you will need:
- pumpkin seeds
- table salt
- olive oil
- cinnamon
- nutmeg
- kosher salt
- maple syrup
what to do
Once you scoop out all the seeds from the pumpkin, discard what flesh you can. Don’t worry about getting all of the pulp.
Put the seeds in a bowl. Pour a couple tablespoons of table salt on top. Fill with warm water to cover and let it sit on the counter overnight. The next day, drain the seeds. Pat them dry and put them back in the bowl. Any bits of remaining pumpkin is fine.
Drizzle in some olive oil and stir. Sprinkle on lots of cinnamon, some nutmeg and a bit of kosher salt. Drizzle 1 to 2 tablespoons maple syrup on top and stir to coat.
Preheat oven to 300 degrees F. Spread the seeds out on a baking sheet lined with parchment paper. Bake for 20 minutes. Stir a bit. Bake for 20 minutes more. Stir a bit more. Bake for yet another 20 minutes. I did 10 more minutes after that. Then, enjoy!
pumpkin seeds
The secret to making crunch pumpkin seeds!
Ingredients
- pumpkin seeds
- table salt
- olive oil
- cinnamon
- nutmeg
- kosher salt
- maple syrup
Instructions
Once you scoop out all the seeds from the pumpkin, discard what flesh you can. Don't worry about getting all of the pulp.
Put the seeds in a bowl. Pour a couple tablespoons of table salt on top. Fill with warm water to cover and let it sit on the counter overnight. The next day, drain the seeds. Pat them dry and put them back in the bowl. Any bits of remaining pumpkin is fine.
Drizzle in some olive oil and stir. Sprinkle on lots of cinnamon, some nutmeg and a bit of kosher salt. Drizzle 1 to 2 tablespoons maple syrup on top and stir to coat.
Preheat oven to 300 degrees F. Spread the seeds out on a baking sheet lined with parchment paper. Bake for 20 minutes. Stir a bit. Bake for 20 minutes more. Stir a bit more. Bake for yet another 20 minutes. I did 10 more minutes after that. Then, enjoy!
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