Food recipes
Cinnasweet Pumpkin Seeds
Cinnasweet Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt margarine, regular, 80% fat, composite, stick, without salt sugars, brown spices, cinnamon, ground salt, table sugars...
Cinnasweet Pumpkin Seeds
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
spices, cinnamon, ground
salt, table
sugars, granulated
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds.
Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat.
Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring.
Bake another 15 minutes.
Allow to cool before serving.
Store leftover seeds in an airtight container.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
spices, cinnamon, ground
salt, table
sugars, granulated
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds.
Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat.
Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring.
Bake another 15 minutes.
Allow to cool before serving.
Store leftover seeds in an airtight container.