I'm not sure I remember what compelled me to buy pumpkin seeds. Maybe it was the need for a portable, satisfying snack that didn't melt, wilt, or wouldn't require chopping, peeling, or refrigeration. I like my snacks to be a bit on the sweet side and, while pumpkin seeds on their own are okay, I found a palatable way to enjoy them.
What You Need:
- 2 measured cups of pumpkin seeds
- 2 measured tablespoons of extra virgin olive oil
- 1 measured tablespoon of sugar
- 1 measured teaspoon of cinnamon
- 1 baking sheet
- 1 sheet of parchment to line baking sheet (optional)
Prepare It:
- Preheat oven to 400ยบ F
- Mix seeds and olive oil in a large bowl
- Mix dry ingredients together and add to seed mixture
- Spread seeds evenly on baking sheet
- Bake for 40 minutes, stirring once every 10 minutes
I divided my batch up into 8 servings, with a single serving fitting nicely in one of those snack sized plastic zip bags. Do that, and you've got a snack ready to go with you anywhere!
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