Description
Deliciously spiced Buffalo Ranch Pumpkin Seeds, perfect for snacking or adding to dishes.
Ingredients
Scale
- 1 cup (about 100 g) raw, unsalted pumpkin seeds
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) buffalo wing sauce
- 1 tablespoon (9 g) ranch seasoning mix
- 1/2 teaspoon (1.5 g) garlic powder
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C). Preheating is important to achieve an even roast and a crunchy texture in the pumpkin seeds.
- Step 2: Dry the Seeds: Rinse the pumpkin seeds in a colander to remove pulp and fibers. Then, thoroughly pat them dry with paper towels. Moist seeds will not crisp up properly. For best results, let the seeds dry further if needed, depending on humidity.
- Step 3: Coat Seeds Evenly: In a mixing bowl, combine the dried pumpkin seeds with 1 tablespoon olive oil, 2 tablespoons buffalo wing sauce, 1 tablespoon ranch seasoning, and 1/2 teaspoon garlic powder. Stir and mix well to ensure every seed is coated evenly with the seasoning mixture.
- Step 4: Spread on Sheet: Spread the coated seeds in a single layer on a non-stick baking sheet. Avoid crowding the seeds; leaving space between them allows for even roasting and proper crispiness.
- Step 5: Roast and Stir: Roast the pumpkin seeds at 350°F (175°C) for 25 to 45 minutes. Stir the seeds every 15 minutes to prevent burning and to ensure even roasting. Watch closely for a golden-brown color and a nutty, slightly smoky aroma to indicate doneness.
- Step 6: Check for Doneness: Once the seeds are golden brown and smell roasted, remove them from the oven. If seeds seem under-crisp, add additional 5-minute increments at 350°F, stirring and checking midway, until fully crisp.
- Step 7: Cool and Store: Let the seeds cool completely on the baking sheet. They will become crunchier as they cool. Store in an airtight container to maintain freshness.
Notes
- Room Temperature: Store cooled pumpkin seeds in an airtight container at room temperature for up to 2 days, in a cool, dry place to preserve crispness.
- Refrigeration: For longer freshness, keep seeds in an airtight container in the refrigerator for up to 7 days. Ensure seeds are fully cooled before refrigeration.
- Freezing: Place cooled pumpkin seeds in a freezer bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- If seasoning does not stick well, add an extra tablespoon of olive oil to the seeds before roasting to improve coating, especially if seeds are slightly damp.
- To prevent seeds from browning too quickly, cover the baking sheet loosely with foil about 15 minutes into roasting.
- Stir seeds every 15 minutes during roasting for even browning and to avoid burning.
- Use a non-stick baking sheet and spread seeds in a single layer to ensure uniform roasting.
Nutrition
- Serving Size: Approximately 1/4 cup (25 g) roasted pumpkin seeds per serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg