BROWN SUGAR PUMPKIN SEEDS RECIPES

CINNAMON-BROWN SUGAR PUMPKIN SEEDS RECIPE - TODD PORTER ...

Cinnamon-Brown Sugar Pumpkin Seeds Recipe - Todd Porter ... image

Make your next batch of homemade roasted pumpkin seeds sweet, like candy. The combination of cinnamon-brown sugar will satisfy anyone with a sweet tooth. Slideshow: Holiday Open House Recipes

Provided by Todd Porter and Diane Cu

Total Time 45 minutes

Yield 1 cup

Number Of Ingredients 5

Ingredients

Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Pinch of kosher or sea salt, to taste

Steps:

Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.
In a bowl, toss the pumpkin seeds with the melted butter, brown sugar, and cinnamon. Season with a touch of salt. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

ROSEMARY-BROWN SUGAR PUMPKIN SEEDS RECIPE - TODD PORTER ...

Rosemary-Brown Sugar Pumpkin Seeds Recipe - Todd Porter ... image

Use your leftover Halloween pumpkin seeds to make the perfect afternoon snack. Rosemary and sweet brown sugar are a great combination to make holiday-inspired roasted pumpkin seeds. Slideshow: Cooking with Rosemary

Provided by Todd Porter and Diane Cu

Categories Snacks

Total Time 45 minutes

Yield 1 cup

Number Of Ingredients 5

Ingredients

Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
1 tablespoon vegetable oil
2 teaspoons brown sugar
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher or sea salt, or to taste

Steps:

Preheat the oven to 400°. Line a baking pan with parchment paper.
Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.
In a bowl, toss the pumpkin seeds with the vegetable oil, brown sugar, and rosemary. Season with salt to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

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