Healthy Recipe: Sweet and Salty Pumpkin Seeds


It's a tradition in my house to carve pumpkins and roast pumpkin seeds the night before Halloween. Between my entire family though, we have too many seeds to bake. So I save them in a container in the fridge to roast later that week. These make a great snack because they're sweet and salty, and 1/4 cup of seeds contains 18 grams of protein and 457 milligrams of potassium.

There's a special ingredient in my roasted pumpkins seeds. To find out what it is read more.




Sweet and Salty Pumpkin Seeds

Sweet and Salty Pumpkin Seeds

Sweet and Salty Pumpkin Seeds

Ingredients

2 cups pumpkin seeds, remove pulp
1/4 cup canola oil
2 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt

Directions

  1. Preheat the oven to 350°F.
  2. In a bowl, toss the seeds with the oil, honey, cinnamon, cumin, and salt.


  3. Spread the seeds evenly in one layer on a baking sheet. Bake for 25 minutes, stirring the seeds every few minutes.


  4. Remove from the oven and cool completely. Taste the seeds and re-season if desired.


Serves 10

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