I didn't generally think about pumpkin seeds until I met my significant other, the person that eats bunches of pumpkin seeds each time he's in the vehicle, regardless of the separation, regardless of the time, regardless of the period.
This is what however; he lets out the shells. 😐Uhmmm, that is a lot of work for one minor nibble, on the off chance that you ask me.
I like to appreciate pumpkin seeds with some additional sweetness, similar to cinnamon and sugar, yet you can likewise shower olive oil over the seeds and season with salt and pepper. Or on the other hand, you can kick it up an indent and include some curry powder, or garlic powder in addition to dried herbs.
This part is absolutely discretionary, however on the off chance that you have stomach related problems, I suggest it: Dissolve a tablespoon of salt in 4 cups water. Splash pumpkin seeds in salted water medium-term, OR for 8 hours.
- 2 cups pumpkin seeds with shells (you can also buy RAW pumpkin seeds at your local grocer)
- 2 tablespoons butter, melted
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice, or to taste
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350˚F
- Spread pumpkin seeds on an ungreased 15x10 baking sheet.
- Pour melted butter over pumpkin seeds and toss to combine.
- In a small mixing bowl combine brown sugar, cinnamon, pumpkin pie spice, and nutmeg; sprinkle over seeds and stir until combined.
- Bake for 18 to 22 minutes, or until lightly browned and crispy, stirring once halfway through roasting.
- Remove from oven and let cool about 10 minutes.
- Serve.
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