Brown Sugar, Cinnamon & Nutmeg Roasted Pumpkin Seeds
Disclaimer: This is a recipe by Magnolia Journal which I have modified and tweaked to perfection. This is a great fall snack on it’s own or to use as a salad topping. Makes 1 1/2 cups.
Ingredients:
- 1 1/2 cups roasted and lightly salted pumpkin seeds (Trader Joe’s is a great place to get these!)
- 1/4 cup butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Step One: Preheat the oven to 300 degrees.
Step Two: Melt 1/4 cup butter in a glass bowl for ~ 30 seconds.
Step Three: Add the brown sugar, cinnamon, and nutmeg into the melted butter and stir to combine.
Step Four: Add the pumpkin seeds to the melted butter mixture and stir to combine until the seeds are covered.
Step Five: Line a cookie sheet with parchment paper and spread the seed mixture out into a single layer.
Step Six: Bake for 20 minutes. Let cool and enjoy!
Kristin
I was born and raised as a farm girl in the Midwest and have spent the past 20 years living in Australia, Hawaii, and the Pacific Northwest working as a marine mammal biologist. I love spending time with family, gardening, being outside, and I enjoy making delicious meals for my friends and family. My beloved mama, Kelly passed away in late 2020 and this website is dedicated to her - she taught me to be a grateful heart and see the beauty that surrounds me in all that I do.
