One of the tastiest treats that goes along with carving pumpkins into jack-o'-lanterns is toasted pumpkin seeds. It is a simple snack to make, and you can enjoy toasted pumpkin seeds in less than an hour from when you carve your pumpkins. Adding cinnamon to the pumpkin seeds when you are roasting them in the oven turns these into a sweet treat--perfect for a cool Autumn evening.
Instructions
Roast Pumpkin Seeds With Cinnamon
1. Cut a small circle around the stem of the pumpkin, so you have a lid that you can remove. Stick your hand or a spoon into the pumpkin to get out the seeds.
2. Separate the pumpkin seeds from the pumpkin guts (orange, stringy inside of the pumpkin). Put clean seeds in one bowl. Put the pulp in another bowl.
3. Wash the seeds in cold water to remove any excess pumpkin pulp. You can use a strainer if you want. You may need to use your hands to rub the seeds to make sure they are as clean as possible.
4. Preheat the oven to 350 degrees while you put olive oil on your cookie sheet. There should be enough olive oil on the to cover the entire surface with a thin layer.
5. Place the pumpkin seeds on the cookie sheet. They should be spread out in a single layer, covering the cookie sheet. Sprinkle cinnamon on top of the pumpkin seeds. It depends on how much cinnamon you like to determine how much you put on the seeds. Remember, a little goes a long way when it comes to taste.
6. Place the seeds in the oven and bake for about fifteen minutes. Then stir the seeds, flip them over and spread them back into a single layer. You can add more cinnamon here if you wish. Bake for ten more minutes, and check to see how roasted they are. Depending on how crispy you want your seeds, you may need to continue to bake them, checking every five minutes until they have reached the desired crispiness.
7. Enjoy your seeds after they cool off, or you can store them in an airtight container to eat as a snack throughout the week.
Tags: cookie sheet, pumpkin seeds, pumpkin seeds, cinnamon pumpkin,
