Whether you’re carving a pumpkin into a Jack-o-lantern to celebrate Halloween, or you’re cutting up that pumpkin to use in yummy, fall recipes, chances are you’ll have a ton of pumpkin seeds left over. Sweet Cinnamon Roasted Pumpkin Seeds with Almonds are the perfect way to enjoy them as a snack!
My daughter wanted to save the seeds to plant in the spring. She has a long term goal of running a pumpkin patch in our backyard, creating a sustainable pumpkin selling business that could pay her way through college. I was able to save some from her stash however, and this recipe was born!
These roasted pumpkin seeds are sweet and taste like fall, and have the added crunch and all-round yumminess of almonds added in. If you prefer, you can substitute butter for the olive oil.
Ingredients
- 2 cups raw pumpkin seeds (about one large pumpkin's worth)
- 1 tsp cinnamon
- 1 tbsp olive oil
- 1 1/2 tbsp brown sugar
- 3 tbsp sliced almonds
Instructions
- Preheat oven to 300F
- Rinse the pumpkin seeds and remove any pumpkin pulp.
- Boil seeds in water for 10 minutes. Drain.
- Add cinnamon, olive oil, brown sugar and almonds to pumpkin seeds, and stir until thoroughly combined.
- Bake for 1 1/2 hours or until brown and slightly crispy, stirring every 20 minutes or so.
- Let cool slightly and enjoy!
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