Description
Sweet and salty maple bacon pumpkin seeds recipe that combines crunchy textures with a delightful flavor balance.
Ingredients
Scale
- 5 ounces (1 1/2 cups / approx. 142 g) unsalted roasted pumpkin seeds
- 8 slices bacon, thick-cut
- 2 tablespoons (approx. 30 ml) melted bacon grease, reserved from cooked bacon
- 6 teaspoons (approx. 30 ml) pure maple syrup
- 2 teaspoons (approx. 10 ml) maple flavoring (optional)
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon (5 ml) light corn syrup
- 1/4 teaspoon (1.5 g) salt
Instructions
- Step 1: Cook 8 slices of bacon either in a skillet on the stovetop or in a 400°F (204°C) oven for approximately 20 minutes until crispy. Once cooked, transfer bacon to paper towels to drain. Reserve 2 tablespoons (30 ml) of melted bacon grease from the pan for the seeds.
- Step 2: In a mixing bowl, combine 5 ounces (1 1/2 cups) unsalted roasted pumpkin seeds with 2 tablespoons (30 ml) melted bacon grease, 6 teaspoons (30 ml) pure maple syrup, 2 teaspoons (10 ml) maple flavoring if using, 1 teaspoon (5 ml) light corn syrup, and 1 teaspoon (4 g) granulated sugar. Mix thoroughly until the pumpkin seeds are evenly coated.
- Step 3: Spread coated pumpkin seeds in a single layer on a baking sheet. Bake in a preheated 275°F (135°C) oven for 10 minutes. About halfway through baking, use a spatula to flip and toss the seeds for even roasting. Look for the seeds to start feeling slightly sticky as a visual cue.
- Step 4: Reduce oven temperature to 250°F (121°C). Bake the seeds for an additional 15 to 20 minutes, flipping and tossing once halfway through. Watch for golden edges as an indicator of proper caramelization.
- Step 5: While the seeds are baking, finely chop or crumble the reserved cooked bacon and combine with 1/4 teaspoon (1.5 g) salt in a food processor. Process until small crumbs form to create bacon salt. Adjust salt quantities to taste if preferred.
- Step 6: Remove the pumpkin seeds from the oven and allow to cool slightly. While still warm, toss the seeds with the prepared bacon salt. Continue occasionally tossing with a spatula until the seeds cool and harden slightly, developing a mild candied, crunchy texture.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain crispness and flavor.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days to slow moisture absorption and flavor loss.
- Freezing: Wrap seeds tightly in plastic wrap or aluminum foil, place in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
- If seeds stick to the baking sheet, use parchment paper for easier removal before adding the maple bacon coating.
- For uneven caramelization, check at the 10-minute mark and use a spatula to flip the seeds completely for even coating.
- If seeds remain chewy and not crispy after the full baking time, continue baking in 5-minute intervals until desired crunchiness is reached.
- If too salty, add an additional teaspoon of granulated sugar before tossing with bacon salt to balance flavors.
- If seeds become too cool and lose crunch, briefly return them to a warm oven for a few minutes to regain crispness.
- Serve with vegetable sticks or gluten-free crackers for extra crunch.
- Pair with tangy yogurt dips or hummus to balance the sweet and savory flavors.
- Use as part of a trail mix, sprinkle over salads, add to granola bars, or mix into savory popcorn.
- Optional garnishes include drizzles of hot sauce, ranch dressing, grated cheese, or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg