I never got cinnamon sugar toast for breakfast growing up! It was a dessert until I was a teenager and woke up before everyone else and could sneak a little cinnamon and sugar on my toast in the mornings. It's still one of my favourite treats. The melted butter, crunchy sugar and warm cinnamon is the perfect combo. This last weekend I got a lot of pumpkin seeds from a friend and I was going to roast them up. But since we decided to take it easy on the baked goods before the holidays and I was really wanting something sweet, I decided to try one of my favourite treats as the base for these pumpkin seeds and they were so good! Sweet and warm and crunchy... Yum!
Ingredients:
2-2 1/2 c cleaned and dried pumpkin seeds
3 1/2 T melted butter
1/4 tsp salt
3 1/2 T sugar
1-1 1/2 tsp cinnamon
Preheat the oven to 300 degrees. Put the pumpkin seeds in a bowl. Combine all other ingredients and pour over pumpkin seeds. Toss to combine and coat the seeds evenly. Spread on a baking sheet lined with parchment paper. Put in the oven for about 45 minutes. Stir on the tray about every 10 minutes or so to help them cook evenly. Let them cool slightly before diving in.
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