Description
Sweet and spicy roasted pumpkin seeds coated in honey and Sriracha for a crunchy snack.
Ingredients
Scale
- 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