Sweet & Salty Roasted Pumpkin SeedsI have never been a pig fan of pumpkin and I have never really been excited about the fall pumpkin flavors when they arrived in their limited edition forms like many love in their Starbucks coffee, various desserts, etc.  But this year as I found myself smack dab in the middle of the Fall Pumpkin Extravaganza of Flavors, I also found a new exciting treat that I look forward to making as long as pumpkins are in season!

PumpkinsThis weekend, after preparing fruit butters to fill this week’s Ginger Jams Jellies & Butters orders, I found myself reluctant to just toss out the guts of my pumpkins.  Since becoming more of a vegetarian and vegan eater, seeds and nuts are high up on my list in the food chain of things I can and WANT to eat more of.

So I decided to give them a rinse and let them dry off a bit and then concocted this little sweet and salty snack that, in my opinion, has a good likeness to Kettle Corn Popcorn without the corn!  And it’s not so bad for you in moderation!  It’s quick and easy to make!

Ingredients

  • 2 cups rinsed/drained pumpkin seeds
  • 2 tablespoons Sugar in the Raw
  • 2 tablespoons Unrefined Coconut Oil
  • 1 1/2 teaspoons Ground Cinnamon
  • 2 teaspoons Kosher or Sea Salt

Preheat oven to 375.

In a large bowl combine all ingredients except salt and make sure to incorporate mixture thoroughly.

Line a large baking sheet with aluminum foil and spread seed mixture evenly.  Place in oven and bake (checking often) for 20 minutes.  If you hear the seeds begin to pop make sure to remove immediately to prevent scorching.

Remove immediately from aluminum foil and transfer to bowl and add salt, toss and place in container to store.  Seeds will last 5 days in airtight container at room temperature.

This is a great option for a grab-n-go snack or to toss into your favorite Gorp (trail mix) mixture!