Description
Transform raw pumpkin seeds into a sweet and salty roasted snack with a crunchy texture in just 25 minutes.
Ingredients
Scale
- 2 cups (about 320 g) pumpkin seeds, washed and thoroughly dried
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 ml) balsamic vinegar
- 2 tablespoons (25 g) brown sugar, packed
- 1 teaspoon (5 g) kosher salt
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Step 1: Remove the seeds from the pumpkin and remove as much of the flesh as possible. Wash the seeds thoroughly. Then dry them by spreading onto paper towels and blotting dry. Let them air dry, ideally overnight, to remove moisture for crispiness.
- Step 2: Preheat oven to 350°F (175°C). Adjust the oven rack to the middle position to avoid burning.
- Step 3: Line a baking sheet with parchment paper. In a mixing bowl, combine the dried pumpkin seeds with extra virgin olive oil, brown sugar, kosher salt, balsamic vinegar, and vanilla extract. Toss well to ensure the seeds are evenly coated.
- Step 4: Spread the coated seeds in a single even layer on the lined baking sheet, spacing seeds apart to prevent steaming.
- Step 5: Roast in the preheated oven for about 10 minutes. Then watch carefully, checking frequently. When seeds are turning a golden brown color and smell nutty (about an additional 5 to 10 minutes), remove from the oven. Rotate the baking sheet halfway through to ensure even roasting and reduce burning risk.
- Step 6: Let roasted seeds cool completely on the baking sheet. Store in an airtight container to maintain freshness.
Notes
- Room Temperature: Store seeds in an airtight container at room temperature for up to 7 days. Keep container sealed, dry, and away from direct sunlight.
- Refrigeration: Place seeds in an airtight container inside the refrigerator for up to 14 days. Bring seeds back to room temperature before serving.
- Freezing: Wrap seeds tightly in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature before eating.
- For best crispiness, ensure seeds are thoroughly dry before coating and roasting. Excess moisture prevents crunchiness.
- If seeds start burning before turning golden brown, rotate the baking sheet halfway through roasting.
- To avoid soggy seeds during roasting, spread them evenly on the pan and leave space between seeds for airflow.
- For less sweetness, reduce brown sugar to 1 tablespoon (about 12.5 g) while keeping all other ingredients the same.
- Adding 1 teaspoon (5 g) of spices such as paprika or cayenne before roasting can provide a spicy twist.
- If roasted seeds lose crispiness, reheat in a skillet over medium heat, stirring frequently, for 3 to 5 minutes until crisp again. Avoid reheating in the microwave as it can cause sogginess.
- Enjoy as a crunchy snack alone or alongside homemade vegetable platters or fresh fruit slices.
- Pair with gluten-free crackers or cheese for savory appetizers.
- Use as a crunchy topping for pumpkin soup or salads.
- Add to trail mix or incorporate into baked goods like muffins or granola bars.
- For extra flavor, sprinkle with smoked paprika or fresh herbs, or drizzle with a balsamic reduction or yogurt dips just before serving.
Nutrition
- Serving Size: 1 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