Every year as soon as October hits I immediately want to carve a pumpkin. I have this urge to go pick out the “perfect” pumpkin at the pumpkin patch, then get to work on my masterpiece.
Only it doesn’t quite work out as I hope. Within 5 days my pumpkin looks all pruney and wilted – it NEVER makes it till Halloween. Well friends, I’ve gotten smart about it, the last few years I have actually channeled my patience and waited until the weekend before Halloween to carve my pumpkins. Win.
Please tell me you are not one of those people who throw away their pumpkin seeds?!
Always keep them. Always.
If you’re like someone I know coughLancecough and claim that you “don’t like pumpkin seeds”, these will change your mind. I swear! It worked on my super picky husband. It will work on any one.
I think the trick is that they are tossed in so many coats of cinnamon-sugar that is literally baked onto the seeds so they are hard to distinguish as pumpkin seeds. Plus it you start off by tossing them in a little butter – what’s not to love? I mean it’s got to be a better choice than Halloween candy right? I also recommend you line your baking sheet with a silicone baking mat – it’ll save you the time later when you have a cinnamon-sugar coated baking sheet you have to wash, it’ll just rinse right off the silicone mat!
So if you have managed to save your seeds or have yet to get your pumpkin carving on, give these a try cuz they are good. And highly addictive…
- 2 cups raw pumpkin seeds
- 2 tablespoons butter, melted
- ½ cup white sugar
- 1 tablespoon ground cinnamon
- Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a small bowl, toss together sugar and cinnamon until well combined. Set aside. Place the melted butter in a bowl, toss the seeds in the butter to coat, and pour them onto the prepared baking sheet.
- Sprinkle about 2 tablespoons of cinnamon-sugar mixture over the seeds. Toss gently to mix the coating, and spread seeds into a single layer. Bake the seeds for 5 minutes.
- Remove the seeds from the oven, and sprinkle them with another coating of 2 tablespoons of the cinnamon-sugar mixture, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Remove from oven and repeat the coating step one more time, then bake the seeds for 5 more minutes.
- Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix, and bake for 10 minutes. Let the seeds cool on the baking sheet before eating.