Caramelized ‘Sweet & Salty’ and ‘Toasted Cinnamon’ Pumpkin Seeds

May 23, 2015


1Find the perfect pumpkin, wash and cut open the top to retrieve the seeds.

2Separate the seeds from the "pumpkin guts".

3Put pumpkin seeds in the kitchen sink along with lukewarm water to get any additional pumpkin guts off.

4With a hole filled spoon, or strainer, scoop the seeds out into a bowl lined with paper towel to help with any additional water.

5Put seeds in a non-stick frying pan over medium heat.

6Toast them in the pan, consistently stirring them to keep them from sticking and to get an even roast.

7When they start to pop and peel, take one out of the pan, let it cool and see if it is crunchy enough for your personal liking.

8Once toasted, add agave and mix in with all the seeds, then sprinkle salt or cinnamon over top (whichever you choose to make) then mix again, and let cook for about 5-7min, stirring often.

9When the seeds start to stick together and the agave is no longer runny, they are finished. Do not walk away or your seeds will burn!

10Spread the seeds out on a non-stick cookie sheet or tray covered in wax paper, let cool and enjoy!


1 cup of pumpkin seeds (cleaned and patted dry)

½ cup of agave

1 tbsp of salt