Cinnasweet Pumpkin Seeds

Cinnasweet Pumpkin Seeds

81
CATHYANDASIA 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 341 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
  3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Reviews

81
  1. 106 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great recipe, thanks! I followed the recipe to a T, except, after reading the reviews, I baked in 7 minute intervals, instead of 15.

Most helpful critical review

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 toast...

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 toast...

Great recipe, thanks! I followed the recipe to a T, except, after reading the reviews, I baked in 7 minute intervals, instead of 15.

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 ever...

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...

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 ...

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 o...

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 ...

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.

Loved it! I made these this morning after carving our pumpkins last night. I did as another user said and limited the time to 7 minutes each time instead of 15, and also used wax paper on the ...