Reviewed: Oct. 26, 2010

I tried this recipe and the only thing I changed was the oven temp to 275 degrees. Turned out wonderful, and indeed a little like honey roasted peanuts. I will definately make these again!

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Reviewer:

ArizonaGal21

Cooking Level: Expert

Home Town: Poplar Grove, Illinois, USA

Living In: Sierra Vista, Arizona, USA

Reviewed: Oct. 25, 2010

the oven temp was way too high for the sugar content. Mine were burnt at only 35 minutes! I had to throw away 4 pumpkins worth of seeds. very disapointed. I would have given 0 stars if that was an option. Sorry

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Reviewer:

genmur

Reviewed: Oct. 25, 2010

Taste amazing!

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Reviewer:

jessielee1389

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

Reviewed: Oct. 21, 2010

only cook them half the time, or they burn. fantastic spin on a timeless classic! always a huge hit at my parties!

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Reviewer:

mandy pants

Cooking Level: Expert

Living In: Rock Island, Illinois, USA

Reviewed: Oct. 18, 2010

So good! Especially right out of the oven!

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Reviewer:

Squeekylau

Reviewed: Oct. 11, 2010

I accidentally doubled the butter/cinn-sug mixture and so glad I did b/c then they came out perfectly! Daughter LOVED them

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Reviewer:

SJJ

Reviewed: Nov. 24, 2009

I wish now that I'd read the reviews. Fllpowing it exactly will lead to a solid clump of charred seeds and solidified burnt sugar . If you use this recipe, make sure you scale back your cooking time at least by half. A cooler oven temperature would probably help, too.

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Reviewer:

HamatoKameko

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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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Reviewer:

Julia C.

Cooking Level: Expert

Home Town: Cambridge, Wisconsin, USA

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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Reviewer:

wrroyce

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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