Reviewed: Nov. 4, 2009

I also used a temp. of 300 F and checked seeds every 10 minutes, took about 40 min total. Used about 2T butter and also added a little bit of chili powder. Only used 2 T of the white sugar. Super yummy, wish I had more pumpkins seeds.

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Julia C.

Cooking Level: Expert

Home Town: Cambridge, Wisconsin, USA

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Reviewed: Nov. 4, 2009

Use twice as much seasonings, have oven at 300 and stir every 7 minutes until they are toasted (35-45 minutes). You can dry them out a bit in the microwave first to speak up the toasting process.

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wrroyce

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Reviewed: Nov. 4, 2009

I cut the recipe in half, and used 2 tbs. of oil and 2 tbs. butter. I followed the directions for everything else, except that I baked the seeds at 325 and stirred them every 7 minutes. They turned out very well, and my family liked them. I felt that they were a bit greasy, and not quite sweet or cinnamony enough. The seeds stuck together, because the coating was very caramel-like and gooey. Altogether, these were tasty and I might make them again. Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 3, 2009

I have had only great reviews from everyone that tried my seeds. This has been the best I have come acros ever!!!!!!!!!!!!!

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fbracken

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Reviewed: Nov. 3, 2009

I was excited to make this recipe. I followed it to a tee. After only half of the time the seeds were burned to a crisp. They were totally ruined. I was very disappointed. I think the oven temp needs to be much lower, like maybe 250.

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cmcphee

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Reviewed: Nov. 1, 2009

I didn't have as many seeds as this called for, so I just coated them until they looked "right", then kept a close eye on them while they cooked. They only needed about 40 minutes and they were AMAZING.

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c-party

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Reviewed: Oct. 31, 2009

Because of the large number of seeds, I baked them on two cookie sheets. I missed the review stating to cut the butter in half. The first half of the seeds that I poured onto a cookie sheet had a lot more butter with them than the second sheet, so I was expecting them to take more time in the oven. Surprisingly, the seeds that started out swimming in butter really turned out best. I'd recommend splitting the recipe and making it in two different bowls so that each half of the seeds gets 1/4 cup of butter.

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Heidi

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Reviewed: Oct. 29, 2009

Husband: Hey, are the pumpkin seeds done yet? Me: Ummmm.... they're in the oven. Husband: What?!? Since when do pumpkin seeds take two hours to cook? Me: Well...this is the second batch... Husband: What happened to the first batch? Me: I sorta... well, ate them all... Husband: (stunned silence) I halved the recipe and baked them at 300, then checked them periodically until they were the crispness that I like them at. Super yummy; the taste reminds me of kettle corn.

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kadbury

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Reviewed: Oct. 28, 2009

this recipes is definitely a 5 star if you follow my advice: 1) Bake at 7 minute intervals, NOT 15. 2) Do not decrease temperature. The temperature was fine, it was the length that was the problem. 3)After you take them out, sprinkle salt and brown sugar on them. Bake for a minute or two more, and VOILA! Perfect-o pumpkin seeds!!!!!!

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rubysue

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Reviewed: Oct. 28, 2009

The seeds ended up burnt. I'm bummed that I ruined my seeds by using this recipe.

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Jennyd120

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Reviewed: Oct. 27, 2009

smelled so good while cooking. went to garage for a minute and came back with house full os smoke! totally burnt the heck outta the seed. i think these need to roast for about 1/2 the time, as I was not even 2/3 way through cooking per recipe. will try again soon!

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Caffienefrog

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Garland, Texas, USA

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Reviewed: Oct. 22, 2009

I too should have read the reviews on oven temp and for how long to bake my seeds!!! They turned out burnt :( I will be using this recipe again how ever cause the one or two that i was able to taste with out chard-ness was delicious!!

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Estrella

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Reviewed: Oct. 20, 2009

Very Good! I reduced temp to 300F convection bake and followed the recipe as written. The amount of butter was perfect. They are crisp and delicious. Those who ended up with lots of extra butter perhaps didn't have the full 4 cups of seeds?

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Jrhome

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Reviewed: Sep. 29, 2009

My husband and I made these seeds last night and we took some of the suggestions by lowering the heat to 350 and watched them closely. I made 2 different kind of seeds and these were the success the other seeds were horrible. My husband says they can stand to be sweeter, I think they need more cinnamon. I will most deffinately make these seeds again. AWESOME!!

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Shay

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Reviewed: Feb. 21, 2009

I wanted to respond to the comments about the cooking temperature and time... I bake these on my Pampered Chef jelly roll stone... and so the high temp and the time work out perfectly - when cooking on stones, you can cook things FOREVER without them burning. If you're using a different pan, obviously, you need to watch the seeds carefully. Sounds like the general consensus is that 275 to 300 degrees is working well for most people - and checking often, (which you have to do to stir them anyway) is another key to success with this recipe. I'm glad many of you have enjoyed the recipe.

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CATHYANDASIA

Cooking Level: Expert

Home Town: Astoria, Oregon, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 28, 2009

These were quite tasty, easy to make and made the kitchen smell good while they toasted.

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tamikt

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Reviewed: Nov. 20, 2008

I dunno - maybe I am not a pumpkin seed fan - too much work to get to the meat, and unlike some, I do not like to eat the shell. I am giving 4 stars though because I liked the sugar coating - it is tasty. (I had a lot of seeds, so I made some of this, some of the "Spiced Pumpkin Seeds" and some of the "Roasted Pumpkin Seeds.")

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morningsunshine

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Reviewed: Nov. 16, 2008

This was my first time making pumpkin seeds, so was a little nervous. Even with using the 7-minute intervals previously suggested, some of the seeds still tasted a little burned after only cooking for about 30 min. Will either reduce baking time or temp next time, but the overall flavor of the seeds was very tasty.

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Tiffany P

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Nov. 11, 2008

This is very good and addictive. I put some cummin and cheyanne. I put wax paper on the bottom and stirred every 7 minutes. The temp was 275 for one hour. Also, as soon as the seeds are done remove them from the wax paper and put them in a bowl to cool. Reminded me of a mix of kettle corn and carmel corn.

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zanesmommy

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 31, 2008

I was so excited to try this recipe. It sounded great, was highly rated, and smelled amazing...at first. I didn't read the reviews until I was 45 minutes in to the cook time, and they burned sometime between 30 and 45 minutes. I am so disappointed! It's not as if I can rush out and get more seeds for the recipe. I think this would be an amazing recipe, and I plan to make it again next year, but I will either cook it for much less time or, more likely, an hour at 275.

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Mary M-B

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Cinnasweet Pumpkin Seeds

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