Roasted Cinnamon Spice Pumpkin Seeds

Ingredients and Weight:

• 1 cup (100g) raw pumpkin seeds
• 2 tablespoons (30g) unsalted butter, melted
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground nutmeg
• 1/4 teaspoon (1.25g) ground ginger
• 1/4 teaspoon (1.25g) salt

Preparation Time:

5 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine pumpkin seeds, melted butter, cinnamon, nutmeg, ginger, and salt.
3. Spread seeds on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until golden brown and fragrant.
5. Allow to cool before serving.

Nutritional Information:

• Calories: 150
• Fat: 10g
• Protein: 6g
• Carbohydrates: 10g

Dish Characteristics:

• Crispy and flavorful
• Sweet and spicy
• Golden brown color

User Comments:

"These pumpkin seeds are the perfect fall snack. They're sweet, spicy, and incredibly addictive." - Sarah

"I love how these seeds add a touch of pumpkin spice to my desserts and baked goods." - Emily

"They're so easy to make, and they're a great way to use up leftover pumpkin seeds." - Jessica

Special Precautions and Tips:

• Store roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.
• If you don't have parchment paper, you can grease the baking sheet instead.
• For a sweeter flavor, add a sprinkle of brown sugar to the seeds before roasting.