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    Cinnamon Sugar Pumpkin Seeds

    16 servings

    份量

    10 minutes

    活動時間

    30 minutes

    總時間
    開始烹飪

    食材

    1 cup raw pumpkin seeds

    1 tablespoon extra virgin olive oil

    kosher salt

    1 tablespoon granulated sugar

    1/2 teaspoon cinnamon

    步驟

    Preheat oven to 350 degrees.

    Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for 30 minutes.

    Drizzle seeds with olive oil, then sprinkle with salt to taste. Mix well.

    Roast seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).

    While seeds cook, stir sugar and cinnamon together in a medium bowl.

    When seeds are finished cooking, transfer to bowl with cinnamon sugar. Mix well. Add additional salt to taste, if desired.

    Let seeds cool, then store any leftovers an airtight container until ready to eat. Enjoy!

    營養

    每份大小

    1 tablespoon

    卡路里

    29 kcal

    總脂肪

    -

    飽和脂肪

    -

    不飽和脂肪

    -

    反式脂肪

    -

    膽固醇

    -

    鈉

    -

    總碳水化合物

    -

    膳食纖維

    -

    總糖

    -

    蛋白質

    -

    16 servings

    份量

    10 minutes

    活動時間

    30 minutes

    總時間
    開始烹飪

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    食材

    1 cup raw pumpkin seeds

    1 tablespoon extra virgin olive oil

    kosher salt

    1 tablespoon granulated sugar

    1/2 teaspoon cinnamon

    步驟

    1

    Preheat oven to 350 degrees.

    2

    Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for 30 minutes.

    3

    Drizzle seeds with olive oil, then sprinkle with salt to taste. Mix well.

    4

    Roast seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).

    5

    While seeds cook, stir sugar and cinnamon together in a medium bowl.

    6

    When seeds are finished cooking, transfer to bowl with cinnamon sugar. Mix well. Add additional salt to taste, if desired.

    7

    Let seeds cool, then store any leftovers an airtight container until ready to eat. Enjoy!