Move over, traditional pumpkin seeds. Here come sugared pumpkin seeds and they’re sweeter than you could ever be.
For a unique spin on pumpkin seeds, try these yummy treats. Preheat oven to 250°F.
- Pumpkin seeds from two sugar pumpkins (or carving pumpkins)
- 1 cup pecans (optional)
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Dash of freshly ground nutmeg
Separate pumpkin seeds from stringy pumpkin bits. Discard stringy pumpkin insides and rinse seeds. Dry rinsed seeds a little bit with a clean dishtowel and set aside.
Beat egg whites until frothy. Then stir in remaining ingredients until seeds are well-coated.
Line baking sheet with parchment paper and spread pumpkin seeds onto a baking sheet.
Bake seeds for 45 minutes to an hour, stirring every 10-15 minutes. Sugar coating will harden as seeds cool.
These are great on salads.