Pumpkin Seed Recipe Cinnamon. This will help the cinnamon and sugar to adhere to the seeds. Lay the slices flat on the baking sheet and drizzle them with olive oil, salt, pepper, cinnamon, and ground.
Cinnamon Pumpkin Seeds from www.wideopeneats.com
4 tsp pumpkin spice (2 parts cinnamon to 1 part each all spice, nutmeg, ginger) pinch of salt; To make the pumpkin seeds: Stir together brown sugar and cinnamon until fully combined.
Melt the butter in a bowl in the microwave.
4 tsp pumpkin spice (2 parts cinnamon to 1 part each all spice, nutmeg, ginger) pinch of salt; Spread pumpkin seeds in an even layer on a large rimmed baking sheet. Melt 1/4 cup butter in a glass bowl for ~ 30 seconds.
Bake, stirring once, until lightly toasted, about 40 minutes.
Bake for about 5 minutes, then stir the seeds. This will help the cinnamon and sugar to adhere to the seeds. Place the seeds in a mixing bowl, drizzle with the melted butter or coconut oil, and toss to evenly coat.
Lay the slices flat on the baking sheet and drizzle them with olive oil, salt, pepper, cinnamon, and ground.
Preheat the oven to 300℉, and line a rimmed baking sheet with parchment paper. If you decide to season or coat them in cinnamon and. Microwave until the butter melts and the honey is runny.
Since the only other caloric ingredient is a little honey, you basically end up with flavored pepitas calories.
Add the pumpkin seeds to the melted butter mixture and stir to combine until the seeds are covered. Mix together melted butter and pumpkin seeds. To make the pumpkin seeds:
Lightly sprinkle with salt and cinnamon.
Rinse pumpkin seeds clean, and pat them dry. In a small bowl, mix together the sugar, cinnamon, and salt. Stir together brown sugar and cinnamon until fully combined.
