Friday, November 2, 2012

Cinnamon SPICE Pumpkin Seeds

This recipe is a derivative of a spicy candied nut and a toasted pumpkin seed recipe.  I love the heat that accompanies the mild sweet.

Cinnamon SPICE Pumpkin Seeds
1 Tablespoon coconut oil, melted
2 Tablespoons brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon cayanne pepper
1/2 teaspoon salt
Seeds from a large (15lb) pumpkin

Rinse pumpkin seeds in a colander.  Allow to dry for 20 minutes (I rinsed them then promptly forgot about them till the next morning.  Feel free to do the same.)

Melt the coconut oil (Butter would also taste great!).  In a seperate bowl combine the sugar and spices.  Toss the pumpkin seeds in the oil until coated.  Add in the spices.  Toss to coat.

Spray a cookie sheet with non-stick cooking spray.  Spread pumpkin seeds evenly on the cookie sheet.  Bake at 325 degrees for 40 minutes, stirring the seeds after 20 minutes.   The seeds should be looking slightly golden.  Broil the seeds on High with the oven door cracked open for 2-3 minutes or until the seeds look fully golden brown.

Allow to cool.  Enjoy!

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