Pumpkin Seeds with Cinnamon and Salt recipe

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Ingredients

4 cups pumpkin seeds
1 teaspoon salt
½ teaspoon ground cinnamon
vegetable oil cooking spray

Nutrition Info

298.9 calories
carbohydrate: 9.9 g
cholesterol: : -
fat: 25.3 g
fiber: 2.2 g
protein: 13.6 g
saturatedFat: 4.8 g
servingSize: -
sodium: 242.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.

  3. Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.

Recipe Yield

10 servings

Recipe Note

This is a nice twist to pumpkin seeds. Every year I host a pumpkin carve and make this variety of pumpkin seeds, and everyone goes wild for the cinnamon flavor with the salt. Use the seasonings to taste--the amounts really depend upon how many seeds you get from your pumpkins.

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