Apple-Cinnamon Pumpkin Seeds
Prep: 10 minutes
Bake: 45 minutes • Serves: 4
1 tablespoon light brown sugar
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon granulated sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1. Preheat oven to 300°. Line rimmed baking pan with parchment paper.
2. Scoop out seeds from pumpkin; discard stringy pulp and rinse seeds in a colander under cold water. Shake pumpkin seeds in colander to remove excess water; you should have about 1 cup seeds. Spread seeds in single layer on prepared pan; bake 25 minutes.
3. Increase oven temperature to 325°. In large bowl, whisk brown sugar, oil, vinegar, granulated sugar, cinnamon and salt; add seeds and toss to coat. Spread seeds in single layer on same prepared pan; bake 20 minutes or until seeds are golden brown, stirring once. Makes about 1 cup.
Approximate nutritional values per serving (1/4 cup):
120 Calories, 6g Fat (1g Saturated), 0mg Cholesterol,
77mg Sodium, 13g Carbohydrates, 3g Fiber, 3g Protein