Ingredients:
2 cups pumpkin seeds, cleaned and rinsed
1 1/2 cups apple cider
1 1/2 tablespoons melted butter or olive oil
1/8 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 cups apple cider
1 1/2 tablespoons melted butter or olive oil
1/8 teaspoon salt
1 tablespoon brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Directions:
1. Preheat oven to 275 degrees.
2. Pour the apple cider into a medium sauce pan and bring to a boil.
3. Add the pumpkin seeds and boil on medium heat for 10 minutes.
4. Drain the seeds and pour them into a large mixing bowl.
5. Pour the melted butter or olive oil into the bowl, along with the salt, brown sugar, cinnamon, and nutmeg.
6. Mix well to coat and spread pumpkin seeds in a single layer onto a parchment paper lined baking sheet.
7. Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.
8. Remove from the oven and allow to cool and dry out on the cookie sheet on top of the stove.
Enjoy!
1. Preheat oven to 275 degrees.
2. Pour the apple cider into a medium sauce pan and bring to a boil.
3. Add the pumpkin seeds and boil on medium heat for 10 minutes.
4. Drain the seeds and pour them into a large mixing bowl.
5. Pour the melted butter or olive oil into the bowl, along with the salt, brown sugar, cinnamon, and nutmeg.
6. Mix well to coat and spread pumpkin seeds in a single layer onto a parchment paper lined baking sheet.
7. Bake for 1 hour, checking them often and tossing occasionally, until butter topping has dried and the pumpkin seeds are golden brown.
8. Remove from the oven and allow to cool and dry out on the cookie sheet on top of the stove.
Enjoy!
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