I first had roasted pumpkin seeds in preschool. The teacher scooped the seeds right out of the pumpkin, cleaned them off and we roasted them. a) even at 4 years old, I knew I liked a salty snack b) that preschool teacher is a hero, scooping pumpkins and trying to cook anything with 15 preschoolers seems like an enormous and exhausting task.
This year I wanted to try a sweet spin on pumpkin seeds, ya know since that’s kinda my thing. Also, I couldn’t stop thinking about my sweet and salty snack mix. So I made some sweet and salty pumpkin seeds. Very fall of me. Butter, salt, brown sugar and cinnamon. That’s it.
Feel free to scoop out a pumpkin, but here’s a secret…you can buy raw pumpkin seeds at the grocery store. Then you can have these all year round. Shhh, keep that between us. People will think you slaved over a pumpkin.
I love how these turned out and I love the subtle sweetness. They actually smell and taste like that smell at the mall of those sweet almonds they sell. Warning- they are super duper addictive.
Follow me over @lolohomekitchen on Instagram and Facebook to see the latest recipes. Also, be sure to snap a photo if you make any Lolo’s stuff and tag #lolohk. I love to see what you are creating!
This year I wanted to try a sweet spin on pumpkin seeds, ya know since that’s kinda my thing. Also, I couldn’t stop thinking about my sweet and salty snack mix. So I made some sweet and salty pumpkin seeds. Very fall of me. Butter, salt, brown sugar and cinnamon. That’s it.
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