We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
10 minutes
40 minutes
50 minutes
- 0.25 cup butter
- 2 cups raw whole pumpkin seeds, washed and dried
- 0.25 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- Preheat your oven to a toasty 350 degrees F (175 degrees C) and line a big baking sheet with parchment paper for easy cleanup.
- In a large skillet over medium-low heat, melt butter. Add seeds and cook, stirring constantly, until they turn slightly brown, about 10 minutes. Remove from heat and drain excess butter.
- Coat seeds thoroughly with cinnamon, nutmeg, and maple syrup. Spread the seeds onto the prepared baking sheet.
- Roast in the oven, stirring every 10 minutes, until beautifully golden and crisp, for 30 to 45 minutes in all.
Similar Recipes
- 20min
Spicy Roasted Nut Trail Mix
Irresistible fall snack mix with spiced maple glaze, pretzels, nuts, cranberries, and pumpkin seeds from Betty Crocker Snacks cookbook. Perfect for football or Friendsgiving, gluten-free and vegetarian friendly.
- 10min
Spiced pumpkin French toast recipe
Indulgent French toast with warm spices, maple syrup, crunchy pumpkin seeds, and tangy dried cranberries. Breakfast perfection.
- 45min
Pumpkin Pie Cupcakes
Decadent pumpkin pie cupcakes with spiced maple pumpkin batter, topped with cinnamon buttercream frosting.
- 105min
Pumpkin-Cream Cheese Bundt Cake
Maple-spiced pumpkin cake with rich cream cheese filling.
- 60min
Harvest Walnut Pumpkin Pie
Maple-spiced pumpkin pie topped with crunchy walnuts for a delicious twist.