Pumpkin seeds… a little treat every October. This year we picked up some pretty big pumpkins and they came with LOTS of seeds. There’s something pretty satisfying about opening it up and hitting the mother load. These seeds are actually inspired from when I was working in a restaurant. One of our customers brought some sweet, sugary pumpkin seeds. They were the best pumpkin seeds I had ever eaten. I’d never tasted a sweet pumpkin seed before.
Back then I was young and I didn’t think to ask for the recipe. I’ve experimented a few times and came up with this sweet sugary pumpkin seeds recipe. Make sure you use a cookie sheet with edges to keep the sugar from melting off the pan. This is a sweet and savory way to try pumpkin seeds if your looking for something new!
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Sweet Sugary Pumpkin Seeds – Best eaten warm
- 1.5 Cup of Pumpkin Seeds
- 1 1/2 TBS of melted sweet butter (no salt)
- 2 TBS of Brown Sugar
- 2 TBS of White Sugar
- 1/2 Teaspoon of Salt
- Add Melted butter, sugar and salt to a bowl
- Add pumpkin seeds and toss in the buttery goodness
- Spread out evenly over a cookie sheet with sides. Bake at 200 degrees for about 1 hr – 1:15. Stirring every so often to make sure they get evenly toasted and don’t burn.
Mine baked until about an hour and 15 minutes. These are best eaten warm!