Reviewed: Nov. 27, 2009

they need sugar or something.

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Tristain

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Reviewed: Nov. 25, 2009

I love this combination for seeds. It's different and unique... and they taste good!

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Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

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Reviewed: Nov. 20, 2009

Very good. They are like cinnamon candy seeds :-D

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Big Red

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Reviewed: Oct. 31, 2009

Instead of vegetable oil cooking spray, I mixed with 1 1/2 tablespoon of melted margarine. I baked it for one hour with turning over the seeds from time to time. Yummy!

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Dilbretta

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Reviewed: Oct. 29, 2009

This was my very first time trying to make pumpkin seeds so I followed this to the letter except adding a little more cinnamon which the writer said was okay. I gave this one star because that was the lowest they offered. I followed everything to this recipe and they came out completely burnt and inedible. They were gross. Afterward I went back to other recipes and they said to only cook them for like 10 mintues max. My daughter was really upset because she was so excited. Whoever should decide to make this recipe I would cut the time down considerably or just plain skip it.

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lizzieb83

Cooking Level: Beginning

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Reviewed: Oct. 29, 2009

Yumm Yumm Yumm!!! We loved these in our house, My daughter was even giving them out as treats to all her friends, Just wish i had made more!!!

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lisa87

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Reviewed: Oct. 29, 2009

Good potential but as instructed in this recipe it's not very flavorful at all. The cinnamon flavor was very subtle. I would have liked a stronger cinn flavor. Next time I will double the cinn and maybe add nutmeg and cloves too (or a pumpkin spice). Not terrible though.

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d turner

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Reviewed: Oct. 24, 2009

I have never had pumpkin seeds before so I figured I'd give it a whirl this year. So the kids and I made these. I personally thought they were just okay and probably won't eat them (I just think I'm not a pumpkin seed fan is all) but my kids LOVED them!!! I gave this recipe 4 stars!! Thanks!!

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Wendy

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Reviewed: Oct. 23, 2009

I have such fond memories of roasted pumpkin seeds from years of jack-o-lantern carving. This recipe was a nice twist on an old favorite. I didn't measure the amounts of salt, cinnamon, or sugar (added when removed form the oven), but I did sprinkle all liberally, and I did apply a second coating after 5 minutes as suggested. They turned out great! Now I have two favorite ways to roast pumpkin seeds: the traditional way with just salt, and this new way with cinnamon, salt and sugar.

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jesmcq

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Reviewed: Oct. 19, 2009

I had never roasted pumpkin seeds before. Not knowing what to expect, these had a nutty taste to them which was good. I just wish they weren't so 'slivery' (like eating the shell of a sunflower seed.) Maybe if they were soft we'd have liked them more because the flavor was good. Thanks for the recipe.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Oct. 17, 2009

I had two cups pumpkin seeds so I half the salt and left the same amount of cinnamon for the flavor. I don't know if thats what happen. But ended up tasting like burnt popcorn. Very disappointed.

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Rachel27

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Reviewed: Oct. 13, 2009

Delicious and addicting. The cinnamon enhances the toasty flavor. Try it with some cayenne too!

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Donna K

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Reviewed: Oct. 8, 2009

These were very good! I kept thinking I should sprinkle a little sugar on them, but after a couple handfuls I got to liking the salty/cinnamon combination. Kind of reminds me that I always go for the sweet stuff, but I need to "retrain" my taste buds!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Oct. 1, 2009

I used cinnamon sugar, and the kids loved it. Thanks for the idea!

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LissaKatt

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Reviewed: Sep. 27, 2009

Fan-tastic!!! I made some with salt, some with cinnamon, and some with yellow curry powder. They were all awesome!

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katieoros

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Reviewed: Sep. 4, 2009

perfect. i'm currently on a limited diet, but wanted a sweet munch. i used a little olive oil and agave nectar, lots of cinnamon and little less than the recommended salt. about a cup of raw pumpkin seeds and roasted for about 30 min. the cinnamon is a wonderful compliment to the pumpkin seeds and smelled amazing in the oven! i may end up doing some more tweaking, but thank you so much for the idea.

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HALEYB2

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Reviewed: Apr. 23, 2009

I thought it was a wonderful idea adding the cinnamon, gave the seeds a special smething extra! I added a scant amount of sugar as well which was lovely.

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