Ingredients
Scale
- 2 cups raw pumpkin seeds, cleaned and dried
- 1.5 tablespoons melted butter (or coconut oil for a dairy-free option)
- 2 tablespoons granulated sugar or brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground nutmeg (optional for extra warmth)
Instructions
- Preheat your oven to 300 F (150 C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
- Place your cleaned and bone-dry pumpkin seeds in a medium mixing bowl.
- Pour the melted butter over the seeds and toss them well until every seed is coated and shiny.
- In a small bowl, whisk together the sugar, cinnamon, salt, and nutmeg.
- Sprinkle the cinnamon-sugar mixture over the buttery seeds. Stir everything together until the coating is evenly distributed.
- Spread the seeds out on the prepared baking sheet. Make sure they are in a single layer and not crowded on top of each other.
- Bake for 35 to 45 minutes. Every 15 minutes, open the oven and stir the seeds with a spatula so they brown evenly.
- The seeds are done when they are golden brown and smell toasted. They will become even crunchier as they cool.
- Remove from the oven and let them cool completely on the tray before eating or storing.
- Cook Time: 45 minutes