Sweet and Spicy Oven Roasted Pumpkin seeds
 
 
Author:
Cuisine: Gluten Free, Dairy Free
Ingredients
  • 8 Cups pumpkin seeds
  • 2 Cups olive oil
  • Use the following to taste :
  • Cinnamon powder
  • Chili Powder
  • Salt
  • Black Pepper
  • Crushed and dried rosemary
  • Sugar
Instructions
  1. Clean and De-Pulp the pumpkin seeds. Spread onto a cookie sheet and leave out over night to dry.
  2. Pre-heat over to 325 degrees.
  3. Mix Pumpkin seeds and olive oil in a bowl until covered evenly.
  4. Add spices and continue to mix until covered evenly with spices. Taste test mixture and continue to add spices as desired.
  5. Place Pumpkin seeds one layer thick on a cookie sheet covered with non-stick tin foil.
  6. Cook for approximately 30 minutes or until golden brown and not too dry. Toss every 10-15 minutes to prevent burning and sticking. Taste and add more seasoning as desired.
  7. Add to salads, fall trail mix, eat as a snack or enjoy however you want!
Notes
I use A LOT of spices so for me I used the most of the cinnamon powder and the Chili Powder, probably about two teaspoons of each. The other spices were mixed in as I desired.
Recipe by Celtic Celiac at https://www.celticceliac.com/sweet-and-spicy-oven-roasted-pumpkin-seeds/