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Cinnamon and Ginger Caramelized Pumpkin Seeds Recipe

Recipe by: Kittycat

"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."

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook35 m
Ready In45 m

1Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
2Combine 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.
3Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
4Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
5Continue baking seeds until toasted and fragrant, about 10 minutes more.

Footnotes

Cook's Notes:
Check them in the oven often! Since there's sugar, they're more likely to burn than other recipes for roasted pumpkin seeds. Also, this works best if you leave the seeds out to dry overnight.
If there's sugar left on the bottom of the pan that isn't sticking, add another 1/2 tablespoon butter and stir again.

Ingredients