Sweet n' Salty Pumpkin Seeds
Cook time
Total time
  • ½ cup pumpkin seeds (about the amount I got from 2 sugar pumpkins, adjust as needed)
  • 1 teaspoon olive oil (plus another teaspoon or so, if needed)
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt or fleur de sel (I just like the flakiness of fleur de sel)
  1. You can buy pumpkin seeds at the store, or you can use the ones you get from your Halloween pumpkins! If you're using fresh ones from pumpkins, rinse them thoroughly in a colander and remove as much of the pumpkin flesh that you can (if you can't get every little piece, it's not a big deal - it's edible). Line a baking sheet with foil or parchment paper, and spread the seeds out on it. Let it sit out for at least 5-6 hours or, preferably, overnight. They should be bone dry, or nearly bone dry, when you bake them.
  2. When the seeds are dry, mix them together with the olive oil (just enough to coat, I used about a teaspoon), 1 tablespoon brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon kosher salt or fleur de sel (I highly recommend fleur de sel for its flakiness - you can obviously use more salt, if you like). Bake at 300 degrees F for 8 minutes or so, until the brown sugar is just beginning to set into the seeds. They won't change color that much (see above), so don't worry if they seem the same as when you put them in the oven. You can always pop them back in the oven if you need to, but once they're burned, there's nothing you can do! Just be mindful of how long they are in there.
  3. Allow to cool completely (this should only take a few minutes) and enjoy! I wrapped mine up in cute cellophane baggies and tied them for a pretty holiday present!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/10/28/sweet-n-salty-pumpkin-seeds/