Sweet Roasted Pumpkin Seeds

I've been attempting to hone my roasted pumpkin seed recipe for the last 4 years. That sounds worse than it is, after all most of the time I only get to work with a few cups of seeds at a time ;)  They'd either end up burned or just too oily. I tried all types of oils - olive, vegetable, butter...and this year I was determined to get it down!

I did a little bit of preliminary research and found a technique that I hadn't tried before.. Boiling the seeds before baking. Weird, right? But apparently it helps plump them up and they get crispier. I also tried using coconut oil and this was perfect for this sweet version of pumpkin seeds.

You will need:
1 T Tropical Traditions Extra Virgin Organic Coconut Oil
2 T brown sugar
1/2 t cinnamon
1/8 t salt
1/3 c clean, raw pumpkin seeds
small pot of salted, boiling water.

You will do:
1. Remove all pumpkin pulp from the pumpkin seeds.
2. Boil in salted water for about 10 minutes. Preheat the oven to 325 deg F.
3. Drain the pumpkin seeds from the salted water, pat dry on a towel. They don't have to be super dry, just not soaking.
4. Mix pumpkin seeds with melted coconut oil, brown sugar, cinnamon and salt. 
5. Spread out onto a metal cookie sheet, taking care that the seeds don't touch each other too much.
6. Bake for 10 minutes, toss, bake for another 10, toss, bake for another 5-10 minutes. The last part will vary quite a bit. Just check on the seeds by sampling one after the first 20 minutes and adjust from there.

7. Remove from the oven and allow to cool.

Enjoy these alone or ... sprinkle them on top of some sour cream pumpkin bread!

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