Roasted Sriracha Pumpkin Seeds.
I know, I know… a bit late on the roasted pumpkin seed recipe. In fact last year I never even got around to posting this recipe! As Halloween approaches everyone’s schedules blow up and it seems like we rush (if we do) to carving our pumpkin and harvesting the seeds. This year I had been on a training run and hurt my foot (stepping on something in the dark) and I was icing my foot. Hubby got home late from work and carved the pumpkin for me (very appreciative) and cleaned the seeds and stored them for me.
Yesterday, before the trick or treaters started and our dinner guest (my daughter’s boyfriend) arrived – I quick roasted these up so we had them to snack on. They are one of my favorites and really pack some awesome healthful benefits. As always, adjust the spices to your liking and enjoy!
1.5 cups or so from one medium sized pumpkin (cleaned and washed)
1/4 cup olive oil
2 tablespoons of sriracha sauce
1 tablespoon of smoked honey (regular honey would also work or maple syrup)
1 teaspoon ground cumin (I go heavy on this probably using a bit more)
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon of apple cider vinegar
Sea Salt (to taste)
Preheat your oven to 325 degrees and line a baking sheet with a Silpat liner or parchment. Spread an even layer of the plain, clean pumpkin seeds out and roast them (this helps to dry them out and roast nicely) for 15 minutes. While roasting, combine your olive oil, sriracha, honey, cumin, paprika, cayenne, cinnamon, vinegar and salt into a bowl. Whisk until combined. Then add the dried out pumpkin seeds. Mix to coat them well and then spread them back out in a single layer on your cookie sheet. These will bake for 20-30 minutes. About 15 minutes in, I give them a good toss. They will be a bit sticky but will firm up once cooled. Check on them around the 20 minute mark – if they aren’t golden brown keep them in and keep a watchful eye. Mine roasted a full 30 minutes before ready. Once done, remove from the oven and let cool on the baking sheet. I then use a spatula to break them up and then serve. If not consuming right away, store in a tupperware container.
— Knead to Cook