Toasted Pumpkin Seeds with Sugar and Spice

Toasted Pumpkin Seeds with Sugar and Spice

275
Jani 0

"This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!"
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Ingredients

1 h servings 290 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Reviews

275
  1. 363 Ratings

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Most helpful positive review

Very tasty! I roasted the seeds on a foil-lined pan, sprayed with non-stick spray to keep them from sticking. This made for easy clean-up, and also was an easy way to transfer the seeds to the...

Most helpful critical review

I have to agree with reviewer Valerie on this one. Ditto everything she said.

Very tasty! I roasted the seeds on a foil-lined pan, sprayed with non-stick spray to keep them from sticking. This made for easy clean-up, and also was an easy way to transfer the seeds to the...

This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so, I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them i...

Unfortunately I got so excited to make these I didn't read all of the instructions. I toasted the seeds in the oven with the pumpkin pie spice, sugar, salt & Oil all at once. I think the outcome...

These are so good. However I think it has to much sugar. I only used 4 TBS and it was way more than enough. I will make again next year. Thanks!!

This is such a great recipe for pumpkin seeds. I left my seeds on the counter over night and I still toasted in the oven for 35min. I did double the recipe. I gutted 2 pumpkins which gave me 2 c...

This was easy and delicous like everyone has said. I will double the recipe next time because i ate it all in one sitting. PS really watch your seeds mine were toasted in about 30 min any long...

Yummy! Instead of baking the seeds and then cooking them in the pan, I just coated and baked the seeds. I only used 5 T. of sugar. They were great!

These are extremely addictive...I'm just going to have a buy a bigger pumpkin next time to get more seeds out of it.

I have to agree with reviewer Valerie on this one. Ditto everything she said.