- 2 tablespoons (24g) granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1½ cups pumpkin seeds, dried out (see notes)
- 1½ tablespoons (22g) melted butter or coconut oil
Drying out the seeds: Allowing the pumpkin seeds to dry out, at least partially, before baking will allow them to crisp faster and more evenly. It will also allow the butter and sugar mixture to better adhere to the seeds. To do this, spread the seeds out on a baking sheet and allow them to dry for at least several hours, stirring occasionally and spreading into an even layer again. For even better results, refrigerate the seeds (spread in an even layer and uncovered) for up to 3 days, stirring periodically and spreading back out, to evenly dry them.
The scoop on the goop: Remove the big pieces of orange goop from the seeds before roasting, but don’t worry if some of it still clings to the seeds. It will add extra flavor to the seeds and can be picked off easily once the seeds are cooked. (In our house, the seeds that have some of the crisped goop attached are actually considered a treat and disappear quickly!)