If you’re searching for a healthy snack, look no further than these honey sriracha pumpkin seeds. They’re sweet, spicy, and definitely hit the spot when you’re in the mood for something crunchy.
This recipe handles issues of uneven flavor and dullness often seen in roasted snacks, ensuring a tasty and balanced experience for munching.
I love making these seeds when I need a quick pick-me-up after a busy day. Plus, they tackle the common problem of boring, bland snacks that often leave me craving more. There’s nothing like the satisfying crunch and the burst of flavor that makes my taste buds dance.
This recipe is straightforward and takes just about 35 minutes from start to finish. With the right mix of sweet honey and spicy sriracha, you’re guaranteed to have flavorful pumpkin seeds that rival any store-bought snack. If you want more crunchy goodness, give my toasted coconut marshmallows a try!
Table of contents
Dietary Considerations
- This recipe is gluten-free because it uses no wheat, barley, rye, or gluten-containing ingredients in the listed components.
- The recipe contains honey, so it is unsuitable for vegan diets that exclude animal-derived sweeteners entirely.
- The recipe is dairy-free as it contains no milk, cheese, butter, or other dairy ingredients throughout the preparation.
- This recipe is low-carb and keto-friendly due to its focus on pumpkin seeds and limited natural sugars from honey.
- The recipe is nut-free, containing only seeds and spices without any tree nuts or peanuts in the ingredients.
Why You Will Love This Recipe
- Sweet and Spicy Kick The mix of honey and Sriracha gives a unique flavor that dances on your palate. You get the sweetness first, followed by a gradual, satisfying heat that lingers just right.
- Crispy Crunch Roasting the seeds until they’re golden means you’ll enjoy a satisfying crunch. When you bite in, you’ll notice the satisfying contrast between the crispy outer shell and the tender core.
- Easy Prep With just five minutes of prep time, this recipe is great for last-minute snacking. You simply mix, roast, and enjoy without any complicated steps, making it perfect for busy days.
- Healthy Snack Option These honey sriracha pumpkin seeds pack a punch of nutrition. They’re rich in protein and healthy fats, making them a wholesome choice for snacking any time of the day.
How to Make Honey Sriracha Pumpkin Seeds
- Prep Time: 5 minutes
- Cool Time: None
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 cup seeds 1x
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Sweet and spicy roasted pumpkin seeds coated in honey and Sriracha for a crunchy snack.
Ingredients
- 1 cup (about 85 g) raw pumpkin seeds, plump and firm
- 1 tablespoon (15 ml) Sriracha
- 1 tablespoon (21 g) honey, mild-flavored
- 1/4 teaspoon (1.2 g) pimenton smoked paprika
- 1/4 teaspoon (0.5 g) ground ginger powder
- 1/8 teaspoon (0.3 g) cumin
- 1/4 teaspoon (1.5 g) salt
- A couple of drops apple cider vinegar
- 1/4 teaspoon (1 ml) olive oil
Instructions
- Step 1: Set your oven to 300°F (149°C) and allow it to warm fully before roasting. This temperature helps achieve even roasting and a crisp texture.
- Step 2: Spread the pumpkin seeds in a single layer on a parchment-lined baking sheet lightly coated with 1/4 teaspoon olive oil to prevent sticking. Bake for 15 to 20 minutes, stirring the seeds halfway through (around 10 minutes) to ensure even roasting. Look for the seeds to turn a lovely golden color as an indicator they are done.
- Step 3: While seeds roast, combine honey, Sriracha, pimenton smoked paprika, ground ginger powder, cumin, salt, and a couple of drops of apple cider vinegar in a medium bowl. Whisk these ingredients well to blend flavors.
- Step 4: Remove the seeds from the oven and immediately pour the hot seeds into the prepared sauce mixture. Stir well to coat each seed evenly. Spread the sticky, coated seeds back onto the baking sheet as evenly as possible—expect them to stick together slightly. Bake again for an additional 5 to 10 minutes, watching closely for a glossy caramelization on the seeds. This sheen indicates the coating is set and ready. Avoid burning by monitoring in this last stage.
- Step 5: Remove the seeds from the oven and spread them out on the baking sheet to cool completely. Cooling is essential as the seeds harden and develop a satisfying crunch once fully cooled. If seeds are sticky, allow extra cooling time before separating.
Notes
- Room Temperature: Store cooled seeds in an airtight container away from heat and moisture for up to 2 days.
- Refrigeration: Place seeds in an airtight container in the refrigerator for up to 7 days. Ensure seeds are completely cooled before sealing.
- Freezing: Wrap seeds tightly in plastic wrap or foil and place in a freezer-safe container for up to 3 months. Thaw at room temperature before use.
- Use parchment paper lightly coated with 1/4 teaspoon olive oil to prevent sticking when roasting.
- Stir seeds halfway through the initial roasting (around 15 minutes into the total 30-minute process) for even browning.
- If the seeds become excessively sticky after the final bake, allow them to cool completely before separating.
- Monitor closely during the last 5 minutes of baking to avoid uneven caramelization or burning. Caramelization should appear glossy but not hard or blackened.
- For added flavor, sprinkle an additional 1/4 teaspoon salt on the seeds immediately after removing them from the oven.
Nutrition
- Serving Size: 1 cup
- 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
Ingredient Notes
- Raw pumpkin seeds: Choose fresh, good-quality seeds. They should be plump and firm, ensuring a nice crunch once roasted.
- Honey: Use a mild-flavored honey to complement the spices without overpowering them. Local, raw honey is often the best choice.
- Sriracha: Go for a brand you love! Sriracha adds heat and a unique tang that brings the seeds to life. Adjust according to your heat preference.
- Vegetable oil: A neutral oil works best here. Canola or grapeseed oil will coat the seeds evenly without altering the flavor.
- Ground cinnamon: Use quality ground cinnamon for warmth and depth. It balances the sweetness of honey, adding a lovely aroma to the seeds.
- Ground ginger: Freshly ground ginger is preferable. It adds zing and complements the spice of Sriracha well. You can substitute it with ground ginger for convenience.
- Raw pumpkin seeds: Choose fresh, good-quality seeds. They should be plump and firm, ensuring a nice crunch once roasted.
- Honey: Use a mild-flavored honey to complement the spices without overpowering them. Local, raw honey is often the best choice.
- Sriracha: Go for a brand you love! Sriracha adds heat and a unique tang that brings the seeds to life. Adjust according to your heat preference.
- Vegetable oil: A neutral oil works best here. Canola or grapeseed oil will coat the seeds evenly without altering the flavor.
- Ground cinnamon: Use quality ground cinnamon for warmth and depth. It balances the sweetness of honey, adding a lovely aroma to the seeds.
- Ground ginger: Freshly ground ginger is preferable. It adds zing and complements the spice of Sriracha well. You can substitute it with ground ginger for convenience.
Recipe Tips
- If seeds are sticking to the baking sheet, use parchment paper and coat it lightly with 1/4 teaspoon of olive oil before spreading seeds.
- When seeds aren’t browning evenly, stir them halfway through baking, around 15 minutes into the 30-minute roasting time.
- If your honey sriracha pumpkin seeds are too sticky after the final bake, allow them to cool completely before attempting to separate them.
- For uneven caramelization, monitor the seeds closely in the last 5 minutes of baking, ensuring they don’t burn and become too hard.
- If you want extra flavor, sprinkle 1/4 teaspoon of salt over the seeds immediately after removing them from the oven for added taste.
Serving Suggestions
Serve with fresh vegetable sticks or whole grain crackers. Pair with a side of guacamole or yogurt dip for added flavor.
Use to make crunchy salad toppings or trail mix. Add to homemade vegetable soups or grain bowls for extra texture.
Top with a drizzle of lime juice or a sprinkle of fresh herbs. Consider fresh salsa or whipped feta for unique finishes.
Recipe variations
- You can use raw or roasted pumpkin seeds depending on availability. Add 1 tablespoon of honey and 1 tablespoon of sriracha for the sauce. Either shelled or unshelled seeds work fine. Scale the recipe by doubling pumpkin seeds and sauce proportions for larger batches.
- Add cumin (1/8 teaspoon) and a pinch of smoked paprika (1/4 teaspoon) to the honey sriracha mix for added warmth. You can use fresh or powdered ginger as a substitute. If using fresh ginger, reduce quantity to 1/2 teaspoon finely grated.
- You can use apple cider vinegar drops to introduce a subtle tang, or swap it with lemon juice for a lighter acidity. Either works well in small amounts (a few drops). For a milder heat, reduce sriracha to 2 teaspoons instead of 1 tablespoon.
- If preparing more, multiply olive oil measure proportionally (1/4 teaspoon per cup). This helps with roasting by preventing sticking. You can spread seeds on multiple baking sheets and roast in batches. For prep ideas, try my Classic Salted Roasted Pumpkin Seeds recipe as a simple alternative.
Save This Recipe!
How to Store?
To keep your honey sriracha pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep seeds away from heat and moisture.
Refrigeration: Place in an airtight container in the refrigerator for up to 7 days. Let seeds cool completely before sealing.
Freezing: Wrap in plastic wrap or foil and place in a freezer-safe container up to 3 months. Thaw at room temperature before use.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Honey Nut Clusters
- Chocolate Pretzel Peanut Butter Squares
If you enjoyed this Honey Sriracha Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
