Sweet and Salty Roasted Brown Sugar Pumpkin Seeds

Sweet and Salty Roasted Brown Sugar Pumpkin Seeds is a side dish that serves 6. For 27 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 119 calories, 3g of protein, and 11g of fat per serving. This recipe from Fork Knife Swoon has 31 fans. Head to the store and pick up ground cinnamon, unsalted butter, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 20%, this dish is rather bad. Sweet & Salty Pumpkin Seeds, Salty Roasted Pumpkin Seeds, and Sugar & Spice Roasted Pumpkin Seeds are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

3/4 tsp ground cinnamon

1-1/2 Tbsp (packed) light brown sugar

1-1/2 cups pumpkin (or other winter squash) seeds

1/4 tsp fine sea salt

3 Tbsp unsalted butter, melted

Equipment:

baking paper

mixing bowl

paper towels

oven

frying pan

Cooking instruction summary:

Preheat the oven to 350 degrees F. Line a 9x13-inch rimmed sheet pan with parchment paper. Set aside.Scoop the pumpkin seeds out of the pumpkin and into a large collander. Rinse the pumpkin seeds thoroughly under cold running water. Use your hands to separate any lingering pumpkin flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.Stir together the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the pumpkin seeds and toss to coat. Evenly spread the pumpkin seeds in a single layer on the prepared pan.Bake for 25-30 minutes, stirring/flipping once or twice, until the seeds are golden and crispy.

 

Step by step:


1. Preheat the oven to 350 degrees F. Line a 9x13-inch rimmed sheet pan with parchment paper. Set aside.Scoop the pumpkin seeds out of the pumpkin and into a large collander. Rinse the pumpkin seeds thoroughly under cold running water. Use your hands to separate any lingering pumpkin flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.Stir together the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined.

2. Add the pumpkin seeds and toss to coat. Evenly spread the pumpkin seeds in a single layer on the prepared pan.

3. Bake for 25-30 minutes, stirring/flipping once or twice, until the seeds are golden and crispy.


Nutrition Information:

Quickview
118k Calories
3g Protein
10g Total Fat
3g Carbs
1% Health Score
Limit These
Calories
118k
6%

Fat
10g
17%

  Saturated Fat
4g
29%

Carbohydrates
3g
1%

  Sugar
2g
2%

Cholesterol
15mg
5%

Sodium
99mg
4%

Get Enough Of These
Protein
3g
7%

Manganese
0.54mg
27%

Magnesium
63mg
16%

Phosphorus
133mg
13%

Copper
0.15mg
7%

Zinc
0.85mg
6%

Iron
0.98mg
5%

Vitamin A
180IU
4%

Fiber
0.81g
3%

Vitamin B3
0.54mg
3%

Vitamin E
0.4mg
3%

Potassium
92mg
3%

Vitamin B1
0.03mg
2%

Folate
6µg
2%

Selenium
1µg
2%

Vitamin K
1µg
1%

Calcium
11mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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