Do you love kettlecorn? I sure do. These sweet and salty pumpkin seeds are the iron-enriched, no-junk added treat that is the perfect replacement to popcorn.
Whether you use your leftover seeds from your pumpkins, or use prepackaged seeds these are the most delicious way to enjoy a sweet treat.
I used real seeds from the pumpkin. You must wash the pumpkin seeds after scooping out the “brains” of the pumpkin. Before you bake the seeds must be dried. I recommend letting them dry overnight. If not, you can use a clean dishtowel to dab them dry (it will take a while). Also, it is best to cook the seeds longer at a lower temperature. Higher temperatures can scorch the seeds.
Sweet-n-Salty Roasted Pumpkin Seeds
Prep Time: 3 minutes
Cook Time: 20-25 minutes
Total Time: 23-28 minutes
1/3 cup pumpkin seeds
1 tsp coconut oil (melt into a liquid)
½ tsp cane sugar
1/8 tsp salt
Pinch of cinnamon
Pre-heat the oven to 300 degrees Fahrenheit. Wash and completely dry the seeds. In a bowl place the liquid coconut oil and mix until the kernels are coated. Next, pour in the salt, sugar and cinnamon. Mix until coated. Spread the seeds on a baking pan or cookie sheet and cook for 20 to 25 minutes or until the seeds are edible. If they start to golden remove from the oven.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com