Recipe by CATHYANDASIA
"These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pumpkin seeds, rinsed and dried
white sugar, divided
Great recipe, thanks! I followed the recipe to a T, except, after reading the reviews, I baked in 7 minute intervals, instead of 15.
I wish I had paid more attention to the reviews! (There were only 2 of them when I made this recipe.) The oven temp on this recipe is obviously way too high, especially compared to other toasted pumpkin seed recipes. That should have thrown a red flag for me, but I didn't trust my instincts, and instead followed the recipe, only to end up with burned seeds. Too bad, I really liked the idea of a sweet alternative to a seasonal favorite. Maybe I'll try again next year with a 275 degree oven...
This recipe is really good, but I agree completely with the previous reviewer. DO NOT BAKE SEEDS FOR AN HOUR. Mine needed no more than 25 minutes. The best thing to do is just check on them every ten minutes. Other than that, they turned out great!
I made two types of pumpkin seeds this morning--this one and the Spiced Pumpkin Seeds on this site. We prefer these seeds because it has that salty/sweet thing going on. But I do have a couple problems with the recipe. First, be sure to to use a dark pan. I used one dark pan and one light colored metal pan, and the dark one definitely browned the seeds better. Second, way too much butter--the seeds were seriously swimming in it; I would cut it in half next time. Lastly, the temperature is too high--I ended up cooking mine for 1 hour at 300. I did end up having to break them apart after I pulled them out because they stuck together like peanut brittle (although not quite as hard). But their redeeming quality is they actually taste good--although now I'm dealing with little greasy fingers! UPDATE 10/09: Made these again. This time I cooked @ 300 for 45 minutes. Taste great!
I don't like roasted pumpkin seeds because of the texture of the outer shell but my husband does so i tried this recipe this year and it is wonderful! after reading the previous posts i decided to follow the directions exactly with the only change being the cooking temperature. I baked them at 250 for the first 30 minutes and 350 for the last 30 minutes. they taste like a seasonal candy and i don't even notice the texture of the outer shell. This is a keeper! Thank you so much!
Hi Cathy - I don't know if there is a misprint in your recipe, but I followed the cooking instructions to the letter and ended up with charred pumpkin seeds. Did you mean to recommend an hour of cooking time? Help!
I used 1 cup of seeds and cut the other ingredients by 1/2. I also reduced the cooking time and kept an eye of them while they were cooking. I made 3 different pumpkin seed recipes and this one was my favorite. They taste a little like carmel pop corn.
What a disapointment! They were dripping with margarine and again, mine were burned- and I really watched them. I think the oven temp is too high. Anyway, I won't be wasting my time again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnasweet Pumpkin Seeds
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 257
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See the three simple steps to roasting pumpkin seeds.
See how to turn fresh pumpkin seeds into delicious, crunchy, good-for-you snacks.
This creamy vanilla-flavored pumpkin dip is super-easy to make.