Sunday, April 14, 2013

Cinnamon Spice Pumpkin Seeds-Gluten Free

2 cups washed and dried pumpkin seeds
2 Tbsp butter, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
1 Tbsp of brown sugar
Preheat oven to 300 deg F
Stir together butter, cinnamon, nutmeg, and allspice
Toss seeds in butter mixture
Spread seeds out on a cookie sheet in a single layer of seeds
Toast in the oven for 35-45 minutes. Watch carefully so they do not burn.
Remove from oven and toss with brown sugar.

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