Cinnamon Sugar Roasted Pumpkin Seeds
Crunchy, lightly sweet pumpkin seeds simmered briefly in salted water, then roasted with butter, brown sugar, cinnamon and a pinch of cayenne until golden.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 6
Simmering the seeds first seasons them all the way through and makes the shells tender enough to eat. Watch them closely once the sugar goes on, since it can scorch quickly.
Method
-
Heat the oven to 325°F with a rack in the middle. Line a rimmed baking sheet with parchment paper.
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Bring the water and 1 tsp of the salt to a boil in a medium saucepan. Add the pumpkin seeds and simmer for . Drain well.
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Spread the seeds on a clean kitchen towel and pat them as dry as you can. Dry seeds turn crisp instead of chewy.
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Toss the seeds with the melted butter and the remaining 1/2 tsp salt, then spread them in a single layer on the baking sheet.
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Roast for , stirring once halfway through, until the seeds look dry and are starting to turn pale gold.
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Meanwhile, stir together the brown sugar, cinnamon, ginger and cayenne in a small bowl.
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Sprinkle the sugar mixture over the hot seeds, stir to coat and roast more, until golden and fragrant.
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Let the seeds cool on the pan for ; they crisp up as they cool. Store airtight for up to 1 week.
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