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Sweet Cinnamon Oven Roasted Pumpkin Seeds

Give leftover pumpkin seeds a new lease of life with this sweet, crunchy and unbelievably irresistible snack. Nutty in texture with a spicy cinnamon kick, these moreish seeds make a delicious autumnal treat.

Toasted Pumpkin Seeds


130g pumpkin seeds
100g caster sugar
30g butter, melted
1 tbsp ground cinnamon



  1. Remove and wash pumpkin seeds then place in a large bowl
  2. Pre-heat oven to 180°C / Gas Mark 4
  3. Mix butter and cinnamon together in a separate bowl
  4. Pour the mixture over the pumpkin seeds and toss evenly
  5. Spread seeds onto a non-stick or greased baking tray in a single layer
  6. Roast for 30 - 40 minutes, mixing occasionally, until seeds are lightly browned
  7. Remove baking tray from the oven, sprinkle sugar over the seeds and stir until evenly coated
  8. Set aside to cool before eating

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