Easy Cookie Butter Pumpkin Seeds
Raw pumpkin seeds are candied with cookie butter and brown sugar to create a sweet version of the traditionally salty snack.
Equipment
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup
- 1 tablespoon cookie butter (such as Biscoff)
- 1 cup pumpkin seeds
- salt, to taste (optional)
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine brown sugar and butter. Microwave for 15 seconds, then stir. If needed, microwave for additional 10-second increments until butter is completely melted. Stir well.
- Add the maple syrup to the melted butter mixture, followed by the cookie butter, stirring to combine.
- Add the pumpkin seeds to the mixture, stirring to coat the seeds well.
- Transfer the seeds to the prepared baking sheet, spreading them out evenly over the surface. If desired, sprinkle seeds with salt. Roast for 10-15 minutes, stirring after each 5-minute increment, until seeds are golden-brown.
- Remove from oven and let cool on the baking sheet. Once cool, break apart clusters of seeds, if needed, then serve and enjoy.
Notes
- It's important to ensure your pumpkin seeds are dry before coating them with the mixture. If you're using seeds you scooped from a pumpkin and rinsed, towel dry or air dry them well, or pop them in an oven at a low temperature for a few minutes to dry completely. You can also buy raw pumpkin seeds online.
- I used Biscoff cookie butter, but other brands should work fine as well.
- Pumpkin seeds can be stored in an airtight container at room temperature.
Nutrition
Serving: 1gCalories: 185kcalCarbohydrates: 10gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 4mgPotassium: 139mgFiber: 1gSugar: 7gVitamin A: 177IUVitamin C: 0.3mgCalcium: 14mgIron: 1mg
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