Second batch of the season and this time I went sweet versus the spicy ones I made last time.
- 1 cup raw pumpkin seeds
- 1/2 tsp vegetable oil
- 1 tsp sugar
- 1/2 tsp cinnamon
Preheat oven to 350°F. Rinse and pat dry your pumpkin seeds. In a bowl, mix the pumpkin seeds, vegetable oil, and cinnamon together. Cover a baking sheet with foil and then spread seeds over it in a flat layer. Bake for 12-15 minutes until crunchy and slightly golden. While the seeds cool, place into another bowl and add sugar. Mix until all seeds are evenly coated and let the seeds continue to cool. Store when completely cooled so they do not regain moisture and lose crunchiness.