These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

341 calories; protein 11.4g; carbohydrates 14.8g; fat 28.6g; sodium 145mg. Full Nutrition
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Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/31/2007
Great recipe thanks! I followed the recipe to a T except after reading the reviews I baked in 7 minute intervals instead of 15. Read More
(115)

Most helpful critical review

Rating: 1 stars
11/03/2007
I wish I had paid more attention to the reviews! (There were only 2 of them when I made this recipe.) The oven temp on this recipe is obviously way too high especially compared to other toasted pumpkin seed recipes. That should have thrown a red flag for me but I didn't trust my instincts and instead followed the recipe only to end up with burned seeds. Too bad I really liked the idea of a sweet alternative to a seasonal favorite. Maybe I'll try again next year with a 275 degree oven... Read More
(144)
115 Ratings
  • 5 star values: 43
  • 4 star values: 33
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 22
Rating: 1 stars
11/03/2007
I wish I had paid more attention to the reviews! (There were only 2 of them when I made this recipe.) The oven temp on this recipe is obviously way too high especially compared to other toasted pumpkin seed recipes. That should have thrown a red flag for me but I didn't trust my instincts and instead followed the recipe only to end up with burned seeds. Too bad I really liked the idea of a sweet alternative to a seasonal favorite. Maybe I'll try again next year with a 275 degree oven... Read More
(144)
Rating: 5 stars
10/31/2007
Great recipe thanks! I followed the recipe to a T except after reading the reviews I baked in 7 minute intervals instead of 15. Read More
(115)
Rating: 4 stars
10/28/2007
This recipe is really good but I agree completely with the previous reviewer. DO NOT BAKE SEEDS FOR AN HOUR. Mine needed no more than 25 minutes. The best thing to do is just check on them every ten minutes. Other than that they turned out great! Read More
(105)
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Rating: 4 stars
10/19/2009
I made two types of pumpkin seeds this morning--this one and the Spiced Pumpkin Seeds on this site. We prefer these seeds because it has that salty/sweet thing going on. But I do have a couple problems with the recipe. First be sure to to use a dark pan. I used one dark pan and one light colored metal pan and the dark one definitely browned the seeds better. Second way too much butter--the seeds were seriously swimming in it; I would cut it in half next time. Lastly the temperature is too high--I ended up cooking mine for 1 hour at 300. I did end up having to break them apart after I pulled them out because they stuck together like peanut brittle (although not quite as hard). But their redeeming quality is they actually taste good--although now I'm dealing with little greasy fingers! UPDATE 10/09: Made these again. This time I cooked @ 300 for 45 minutes. Taste great! Read More
(59)
Rating: 5 stars
11/01/2007
I don't like roasted pumpkin seeds because of the texture of the outer shell but my husband does so i tried this recipe this year and it is wonderful! after reading the previous posts i decided to follow the directions exactly with the only change being the cooking temperature. I baked them at 250 for the first 30 minutes and 350 for the last 30 minutes. they taste like a seasonal candy and i don't even notice the texture of the outer shell. This is a keeper! Thank you so much! Read More
(49)
Rating: 1 stars
10/26/2007
Hi Cathy - I don't know if there is a misprint in your recipe but I followed the cooking instructions to the letter and ended up with charred pumpkin seeds. Did you mean to recommend an hour of cooking time? Help! Read More
(34)
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Rating: 5 stars
11/02/2007
I used 1 cup of seeds and cut the other ingredients by 1/2. I also reduced the cooking time and kept an eye of them while they were cooking. I made 3 different pumpkin seed recipes and this one was my favorite. They taste a little like carmel pop corn. Read More
(18)
Rating: 1 stars
10/31/2007
What a disapointment! They were dripping with margarine and again mine were burned- and I really watched them. I think the oven temp is too high. Anyway I won't be wasting my time again. Read More
(12)
Rating: 5 stars
10/30/2008
Loved it! I made these this morning after carving our pumpkins last night. I did as another user said and limited the time to 7 minutes each time instead of 15 and also used wax paper on the pan...turned out great!! Thanx so much for a great recipe!!! Read More
(11)
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