After carving your Halloween pumpkins, or making something tasty with everyone’s favorite fall gourd, don’t you dare toss out the seeds! This roasted pumpkin seeds recipe turns them into a truly delightful sweet and salty snack. Roasted in maple syrup and cinnamon, they’re the perfect autumn treat.
Maple-Cinnamon Roasted Pumpkin Seeds
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Ingredients
- 1 cup pumpkin seeds
- 2 Tbsp. maple syrup
- 2 tsp. coconut oil melted
- 1/2 tsp. cinnamon
- 2-1/4 tsp. salt
Instructions
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Fill large bowl with cold water. Remove seeds from pumpkin and add to bowl, swishing until they float and are mostly clean.
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Preheat oven to 400 degrees F.
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Fill medium saucepan with 2 cups water and season with 2 tsp. salt. Bring to boil, add seeds and simmer 5 minutes. Remove to paper towel to dry.
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In bowl, combine maple syrup, coconut oil, cinnamon and 1/4 tsp. salt and stir. Toss in dried seeds and coat evenly.
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On sheet pan, spread out pumpkin seeds in even layer and roast about 10-15 minutes, until golden brown.
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Cool seeds 5 minutes after roasting so the syrup coating sets.
Notes
Nutrition
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The post Maple-Cinnamon Roasted Pumpkin Seeds first appeared on The Upside by Vitacost.com.