Don't throw away your seeds after carving a pumpkin! After making this recipe, you'll want to buy pumpkins just for the seeds. These sweet and savory seeds are guaranteed to please.
Ingredients
- 2 tablespoons butter , melted, divided
- 3 tablespoons brown sugar , divided
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 1 pinch salt
- 2 cups pumpkin seeds
Instructions
-
1
Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
-
2
Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
-
3
Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
-
4
Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
-
5
Continue baking seeds until toasted and fragrant, about 10 minutes more.
Nutrition Facts
Per serving
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