Roasted Cinnamon Spice Pumpkin Seeds

Recipe View In a medium saucepan, combine the boiling water, pumpkin seeds, and salt. Bring the mixture back to a boil, then reduce the heat to low and simmer gently until the seeds are slightly tender, approximately 10 minutes. This pre-boiling helps to create a delightful crispy texture.

Recipe View Preheat your oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet with olive oil to prevent sticking.

Recipe View Strain the pumpkin seeds using a fine-mesh sieve, discarding the water. Gently pat the seeds dry with a clean kitchen towel or paper towels to remove excess moisture.

Recipe View Spread the pumpkin seeds in a single, even layer on the prepared baking sheet. This ensures even roasting and optimal crispness.

Recipe View In a small bowl, combine the sugar, cinnamon, and ginger. Sprinkle this aromatic spice mixture evenly over the pumpkin seeds, ensuring each seed gets a touch of sweetness and spice.

Recipe View Bake in the preheated oven, stirring every 10 minutes to prevent burning and promote even roasting, until the seeds are fragrant, golden brown, and delightfully crunchy, about 40 minutes total baking time. Keep a close eye on them during the last 10 minutes to prevent burning.