Candied Cinnamon Pumpkin Seeds are a tasty cinnamon and maple-flavored snack. Incidentally, pumpkin seeds are a vintage treat. Indeed, the first peoples of North America ate them. Believe it or not, Pumpkin seeds are packed with protein and antioxidants. Minimalists, therefore, do not want to waste every year removing the pumpkin seeds and roasting them. They are a tasty treat just roasted. Now this recipe takes them up a notch and turns them into a sweetened tasty treat. In fact, they go perfectly on ice cream, pancakes, waffles, crepes, cakes, muffins, and candies.
Candied Cinnamon Pumpkin Seeds:
Without a doubt, roasting pumpkin seeds brings back memories of years gone by. Not to mention, the memories of my children’s childhood also remind me of mine. Pumpkin seeds bring back memories of Jack-o-lanterns and the fun we all had. Oh my, how fast time files. In any case, the holiday season is upon us. Why not spice up your Thanksgiving sweet potatoes with a sprinkling of candied seeds, or add them to squash, salads, or even on top of pies?
Or make a triple batch and let guests munch on them. Needless to say, the best thing about this recipe is you can buy roasted pumpkin seeds and continue with the recipe. Enjoy these pumpkin seeds anytime by purchasing roasted pumpkin seeds. Or use it to top Gluten-Free Pineapple Pancake Bars. Amazon has pumpkin seeds. For more information on Pumpkin Seeds find it on The World’s Healthiest Foods.
How to Roast Pumpkin Seeds:
In summary, remove any membrane from the seeds. First and foremost, wash the seeds and place them onto parchment paper. In conclusion, allow them to dry completely before trying to roast them. Next, add a small amount of oil, and salt, and place onto a baking sheet. Last but not least, bake at 350 for approximately 10 minutes.
Candied Cinnamon Pumpkin Seeds
Ingredients:
- 1 cup roasted and salted pumpkin seeds
- 1 tbsp water
- 2 tbsp maple sugar
- 1 tsp melted coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Directions:
First, preheat the oven to 350 F. Second, combine the water, maple sugar, coconut oil, maple syrup, cinnamon, and nutmeg. and stir together. Third, mix it together with the Pumpkin seeds. Finally, place them into the oven and cook for approximately 10 minutes. Remove from the oven using a spatula and move the seeds so that they are not stuck to the pan. Once cooled break the seeds into pieces. Lastly, use it as a topping or just a snack.
Candied Cinnamon Pumpkin Seeds
Ingredients
- 1 cup roasted and salted pumpkin seeds
- 1 tbsp water
- 2 tbsp maple sugar
- 1 tsp melted coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- First, preheat the oven to 350 F.
- Second, combine the water, maple sugar, coconut oil, maple syrup, cinnamon, and nutmeg. and stir together.1 tbsp water, 2 tbsp maple sugar, 1 tsp melted coconut oil, 2 tbsp maple syrup, 1 tsp cinnamon, 1/4 tsp nutmeg
- Third, mix it together with the Pumpkin seeds.1 cup roasted and salted pumpkin seeds
- Finally, place them into the oven and cook for approximately 5 minutes.
- After 5 minutes flip the seeds over so that the other side gets candied as well.
- Remove from the oven using a spatula and move the seeds so that they are not stuck to the pan.
- Once cooled break the seeds into pieces. Lastly, use it as a topping or just a snack.
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 30 | |
| % Daily Value * | |
| Total Fat 2 g | 3 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 1 mg | 0 % |
| Potassium 35 mg | 1 % |
| Total Carbohydrate 10 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 2 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
