Quick and simple roasted seeds tossed with a lightly sweet sugar and cinnamon mix.
A snack that’s sweet, but not too sweet. What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry.... Read More