Sugar & Spice Roasted Pumpkin Seeds

Twitter71e0916_jpgIt’s that time of year again!!! I got three sugar pumpkins from the CSA and I’ve set about to making pumpkin puree for all the seasons recipes. I use this great recipe from Raspberry Bloom, it’s super easy and the flavor is just unbeatable, so much better than canned!

Of course I have all these scooped out seeds to deal with, so of course I’ve chosen to roast them. I don’t remember how this recipe evolved, but regardless, it’s super yummy! I love the combination of spices and sugar, and of course the dash of Worcestershire sauce just really makes them special.

I hope you enjoy them too!

What You Need:
  • 2 cups of pumpkins seeds (cleaned)
  • 2 tsps of olive oil
  • ½ tap of sea salt
  • ½ tsp of onion powder
  • ½ tap of garlic powder
  • ⅛ of cayenne pepper
  • 1 tbsp of powdered sugar
  • ⅓ tsp of cinnamon
  • 2 tsp of Worcestershire sauce
What You Do:
Preheat the oven to 275 degrees, cover a cookie sheet with foil and spray with cooking spray or lightly grease with some canola oil. Add all the ingredients to a bowl, see pretty easy! Stir until all the spices have been mixed in and incorporated and the seeds are coated well. Bake at 275 for about 60 minutes and voila! Let them cool before eating, especially if you’ve got little kid hands getting grabby for the delicious snack.
They will store in the refrigerator for up to a year, only three months if left in the pantry.

 

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