Remove, clean, and dry your pumpkin seeds overnight. For this recipe shoot for about three cups of seeds. Preheat your oven to 325°F and use cooking spray to grease your sheet pans. In a bowl, mix 4 Tbsp of sugar, 2 tsp ground cinnamon and 1 tsp of salt. In a separate bowl, mix 2 Tbsp melted butter and add ½ tsp vanilla extract. Add the pumpkin seeds to your wet ingredients, coat well and then add the dry ingredients while mixing. Once well incorporated, spread evenly in a single layer on your sheet pans and bake 25-35 minutes. Cool on parchment paper.
Cheyenne is a Registered Dietitian Nutritionist located in the Charleston, SC area.