Carve Halloween pumpkins, then prepare to snack on a quintessential fall treat: roasted pumpkin seeds! This sweet and nutty recipe makes a lovely homemade gift, an afternoon snack, or a zero-waste solution for the insides of your jack-o’-lanterns! Kids love seeing the soggy pumpkin seeds transform into a crunchy grab-and-go snack. Use the oven-roasted seeds as a topping for yogurt, sprinkle over vanilla ice cream, or add into a batch of homemade granola!
2 tablespoons Kikkoman® Sesame Oil 2 tablespoons agave nectar or honey 2 tablespoons cane sugar 1 ½ teaspoons cinnamon 2 cups raw pumpkin seeds
Preheat oven to 325ºF and line a small baking sheet with parchment paper. Add toasted sesame oil, agave nectar, sugar and cinnamon to a medium mixing bowl and stir well to combine. Add pumpkin seeds and stir to coat.
Pour mixture on prepared baking sheet and spread evenly. Bake for 20-25 minutes on center rack, stirring pumpkin seeds halfway through cooking.
Cool at room temperature for 10 minutes before transferring to a serving bowl. Once completely cooled, store pumpkin seeds in an airtight container.