Today for the Pumpkin and Pinterest Series I am featuring a recipe from Jack and Parker with a little twist. I love making seeds every year.  Jack and Parker suggest boiling the pumpkin seeds to keep them from burning.  I also made a little pumpkin spice coating to toss the pumpkin seeds in before baking them in the oven.

I hope you enjoy them.  Don’t forget to swing over to Jack and Parker and see what other good eats they are cooking up.

Pumpkin seeds are a great addition to your diet.  These little delights help give skin a healthy glow, perfect for sunless winters.  They also aid in achieving good and lowers depression. 

Ingredients


2 tablespoons unsalted butter, melted

2 tablespoons organic honey

1 teaspoon cinnamon

pinch of salt

2 cups pumpkin seeds cleaned

 

Directions

Preheat the oven to 300 degrees

In a medium bowl, mix the melted butter, honey, cinnamon and and set aside.

After cleaning pumpkin seed place in a pot and cover with water.  Bring water to a boil and boil for 1-2 minutes.

Drain pumpkin seed and let cool.

Pat seeds dry and set aside.

Mix first four ingredients and add in pumpkin seeds.

Spread the seed in a single layer on a baking sheet. Bake for 40 minutes.  Stir occasionally. Bake until golden brown.

Make sure to watch seed closely during the last 10 minutes to avoid burning.

The honey roasted pumpkin seeds will keep for three days.  Store in an airtight container.

 

Honey Roasted Pumpkin
Author: 
Recipe type: Snack
 
Full of magnesium and zinc these easy to make pumpkin seeds are great for your heart and immune system. Use to top your oatmeal, salads, yogurt and soups.
Ingredients
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons organic honey
  • 1 teaspoon cinnamon
  • pinch of salt
  • 2 cups pumpkin seeds cleaned
Instructions
  1. Preheat the oven to 300 degrees
  2. In a medium bowl, mix the melted butter, honey, cinnamon and salt and set aside.
  3. After cleaning pumpkin seed place in a pot and cover with water.  Bring water to a boil and boil for 1-2 minutes.
  4. Drain pumpkin seed and let cool.
  5. Pat seeds dry and set aside.
  6. Mix first four ingredients and add in pumpkin seeds.
  7. Spread the seed in a single layer on a baking sheet. Bake for 40 minutes.  Stir occasionally. Bake until golden brown.
  8. Make sure to watch seed closely during the last 10 minutes to avoid burning.
  9. The honey roasted pumpkin seeds will keep for three days.  Store in an airtight container.

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