Cinnamon Pumpkin Seeds

When my little girl tries my food, closes her eyes and does the “mmmmmmm” sound, that’s the moment I know I did a really good job. I’m lucky that she likes what I cook and she’s not too picky – well, most of the times 😉

There is always a way how to attract your kids attention even more. All of them love some sugary treats – here is a nice tip.

Cinnamon Pumpkin Seeds
Have you carved your pumpkins yet? Don’t throw the seeds! Not only that you can include your kids and have a fun activity creating the Jack-O’-Lanterns. But you can make a delicious treat from your freshly carved seeds as well!

 

First of all, let the seeds dry completely.

Clean and rinse them thoroughly (do not leave any pumpkin guts on them) and place them in a large baking pan with paper towels for the next 24 hours. After 12 hours change the towels for dry ones. Sounds a like a lot of work, but it’s worth it, trust me.

Preheat the oven temperature to 160°C.

Prepare your sugar, cinnamon, melted butter and salt and create a mixture so you can coat the seeds evenly. The amount depends on how much seeds you have. Make a bit less than you think, you can always do more if you think it is needed. Just be careful not to coat them too much, remember you want to roast them to a perfectly golden color and crispiness. Taste your mixture – make it yummy.

How much did I use?

  • 4 cups of pumpkin seeds
  • 4 tbsp of melted butter
  • 4 tbsp of cane sugar
  • 3 tsp of cinnamon
  • 1 and 1/2 tsp of salt

Roast them in the oven for approximately 30 minutes. Stir thoroughly every 10 minutes. Roast until they are brown, be careful not to scorch them. You can try the doneness taking few of them out, wait for 3 to 4 minutes and if they are hard and crispy, they’re done. Keep in mind every oven is a bit different. You can always leave them for a bit more if they are still soft and chewy.

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Once they’re done, move them to another pan covered with baking paper to cool down.

If you don’t eat them all on the same day, they’ll for sure change its structure. You can make them crispy again by heating the oven to 120°C and roast them for 5 to 10 minutes.

Don’t be afraid to experiment with flavours. You can do them just with salt and black pepper; salt and vinegar; honey and chilli; with some herbs or any other combination you may like. Remember that if you’re roasting the seeds, they’ll need a bit of fat, some butter or oil, you can try coconut oil, which is really good. But never limit yourself, try to discover new things and let me know how did it go!

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