Cinnamon & Honey Roasted Pepitas

Got a great deal on my Halloween pumpkins this year at Aldi- $2.99 each. Don’t even get me started on Aldi. We have a special love.

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Once we got them hollowed out & carved, it’s time for some roasted pumpkin seeds. Inspired by the chestnuts I recently roasted, I decided to give my pepitas a little twist. Here’s how:

Cinnamon & Honey Roasted Pepitas

Ingredients:

  • pumpkin seeds
  • 4 tbsp unsalted butter, melted
  • 2 tsp ground cinnamon
  • 2 tbsp honey
  • Kosher salt

Instructions:

  1. Preheat oven to 350F
  2. Cover a baking sheet with aluminum foil.
  3. Put all your pumpkin seeds in a colander and rinse with cool water, making sure any pumpkin guts are removed. Let them dry as you prepare the butter mixture.
  4. In the microwave, heat about 4 tbsp of unsalted butter until melted.
  5. Add the cinnamon & 1 tbsp of the honey. Stir to create a syrupy consistency.
  6. Spread the seeds on the baking sheet in a single layer.
  7. Drizzle the butter mixture over the seeds as evenly as possible.
  8. Sprinkle with Kosher salt to taste.
  9. Bake 30-40 mins or until golden, moving the seeds around 2-3 times during baking for even cooking.
  10. Enjoy while warm, and put any cooled leftovers into airtight containers for later noshing.

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