Description
Deliciously crispy Cinnamon Sugar Pumpkin Seeds roasted to perfection, coated in a buttery vanilla glaze with a sweet and spiced cinnamon-sugar mixture. This easy-to-make snack is perfect for fall and holiday seasons, providing a crunchy treat that’s both flavorful and satisfying.
Ingredients
Scale
Pumpkin Seeds
- 3 cups (about 390 g) pumpkin seeds, rinsed and dried
Coating & Seasoning
- 3 tablespoons (43 g) salted butter
- ½ teaspoon (2.5 ml) pure vanilla extract
- 4 tablespoons (50 g) granulated sugar
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (6 g) sea salt
Instructions
- Rinse Seeds Thoroughly: Remove pumpkin seeds from pumpkins and rinse well under cold water to remove all pumpkin pulp, which helps eliminate residue that could affect crispiness.
- Dry Seeds Well: Spread rinsed seeds out evenly on a baking sheet lined with paper towels. Let them air dry at room temperature for 24 hours, changing out damp paper towels for dry ones after about 12 hours and stirring occasionally to promote even drying.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a large baking pan with butter or oil and set aside.
- Mix Dry Ingredients: In a small bowl, combine granulated sugar, ground cinnamon, and sea salt. Stir until well blended.
- Melt Butter and Add Vanilla: Melt 3 tablespoons of salted butter either in the microwave or on the stovetop. Allow the melted butter to cool slightly, then stir in ½ teaspoon of pure vanilla extract.
- Coat Pumpkin Seeds: Place the dried pumpkin seeds in a large mixing bowl. Pour the melted butter and vanilla over the seeds and stir to coat thoroughly. Then add the cinnamon sugar salt mixture and stir again until all seeds are evenly coated.
- Spread and Roast: Spread the coated pumpkin seeds evenly in a single layer on the prepared baking pan. Bake at 325°F (163°C) for 25 to 35 minutes, stirring every 10 minutes to ensure even roasting and prevent burning.
- Test for Doneness: Remove a few seeds after 25 minutes and allow them to cool on the counter. If they harden and crisp up, they are done; if soft, return the pan to the oven and check every 5 minutes until crispy.
- Cool Completely: Transfer the roasted seeds to a baking pan lined with parchment paper and let them cool completely to crisp up further.
- Store Properly: Once cooled, store the seeds in an airtight container to maintain freshness and crunchy texture.
Notes
- Make sure pumpkin seeds are completely dried before roasting to achieve maximum crispiness.
- Stir seeds regularly while roasting to avoid burning and ensure even cooking.
- You can adjust the amount of cinnamon and sugar to suit your taste preferences.
- Store seeds in an airtight container at room temperature for up to 2 weeks.
- For a savory variation, omit sugar and cinnamon and season with spices like smoked paprika or garlic powder.
- Prep Time: 25 minutes plus 24 hours drying time
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
