Categories: modified, seasonal

Ingredients

• 1 cup unhulled pumpkin seeds, raw
• 1 tablespoons kosher salt
• 1 tablespoon olive oil
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350F. Try to remove as much pulp from the seeds as possible and then combine then with the kosher salt in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and spread the seeds out on a kitchen towel to dry off for 10 minutes.

2. Line a baking sheet with parchment paper or a silpat. Toss the seeds with the olive oil and spread out in a single layer on the baking sheet. Toast for 10 minutes and then stir. Combine sugar and cinnamon and set aside.

3. Toast for 10 minutes more and remove from the oven. The seeds will be done when they are golden brown and smell nutty.

4. When the seeds are browned to your liking, toss with the sugar and cinnamon. Cool on the baking sheet and enjoy in salads or as a snack.

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