MMMMM.... Munching on these as I type, and boy, are they good! Had a small pumpkin, so only about a cup and a half of seeds, so I just followed the 2 to 1 salt/cinnamon ratio. I drizzled a touch of oil directly onto mostly dry seeds, then tossed with salt, cinnamon, and just a tiny sprinkle of Splenda. Roasted per recipe, stirring every 5 minutes, and added the salt and cinnamon again after the first stir (no more Splenda). These are fantastic. Not sure if I would have liked them without the tiny touch of sweet, and will try both ways when I have more seeds. As it is, definitely a keeper. I had no problems with the seeds sticking to the foil during baking.
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MMMMM.... Munching on these as I type, and boy, are they good! Had a small pumpkin, so only...