Cinnasweet Pumpkin Seeds Best Dishes

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Cinnasweet Pumpkin Seeds

"These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they strike a cord in me of honey-roasted peanuts. Everyone who tastes those LOVES them!"

Ingredients :

4 cups pumpkin seeds, rinsed and dried
half of cup margarine, melted
2 tablespoons brown sugar
1 teaspoon floor cinnamon
1/four teaspoon salt
1/four cup white sugar, divided

Instructions :

Prep : 10M	Cook : 12M	Ready in : 1H10M

Preheat oven to 350 stages F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a unmarried layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 mins; stir and return to oven for 15 minutes more; dispose of from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake some other 15 mins earlier than getting rid of once more to sprinkle with remaining sugar and stirring. Bake any other 15 minutes. Allow to cool earlier than serving. Store leftover seeds in an hermetic container.

Notes :

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