Cinnamon-Curry Candied Pumpkin Seeds
Cinnamon-Curry Candied Pumpkin Seeds balance warm cinnamon and brown sugar with a gentle curry kick for a sweet-meets-spiced crunch. Each roasted seed turns glossy and crisp, perfect for snacking, topping salads, or adding texture to desserts. Serve during fall gatherings, movie nights, or as a festive party nibble.
- Prep15 mins
- Cook30 mins
- Serves10
- DifficultyEasy
- 1
Preheat the oven to 325 degrees F (165 degrees C).
- 2
Mix the pumpkin seeds, brown sugar, cinnamon, and curry powder in a bowl. Gradually add the vegetable oil until the seeds are lightly coated. Spread the seeds in an even layer on a baking sheet.
- 3
Bake in the preheated oven for 10 minutes. Take the sheet out of the oven and flip the seeds. Keep baking, flipping the seeds every 10 minutes, until they are crunchy and golden brown, 20 to 30 minutes.
- Calories 190.0 kcal Moderate
- Protein 8.01 g Moderate
- Carbs 8.17 g Moderate
- Total Fat 14.03 g Moderate
- Saturated Fat 2.91 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 3.83 mg Low Source
- Fiber 2.2 g Low Source
- Sugar 4.93 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 10.72 mg Low Source
- Iron 2.79 mg Moderate
- Potassium 187.83 mg Low Source
- Vitamin A 0.01 mcg_rae Low Source
- Vitamin C 0.01 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.