Description
These sweet sriracha pumpkin seeds offer a delightful combination of spicy and sweet flavors, perfect for a crunchy snack.
Ingredients
Units
Scale
- 2.5 cups fresh pumpkin seeds, cleaned from pulp (~1 med-large pumpkin)
- 0.5 teaspoon ground ginger
- 0.5 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon ground cumin
- 3 teaspoons Sriracha
- 3 teaspoons brown sugar
- 2 tablespoons unsalted butter, melted
- Parchment paper
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Spread the pumpkin seeds in an even layer on the prepared baking sheet.
- Place the baking sheet in the preheated oven and roast the seeds for 30 minutes, stirring occasionally, until they are golden brown and dry.
- While the seeds are roasting, in a medium bowl, combine the ground ginger, cinnamon, salt, ground cumin, Sriracha, brown sugar, and melted butter. Mix well to form a paste.
- Once the seeds are roasted, remove them from the oven and increase the oven temperature to 350°F (175°C).
- Toss the warm pumpkin seeds in the Sriracha mixture until they are evenly coated.
- Return the coated seeds to the baking sheet and spread them out in an even layer.
- Bake the seeds for an additional 10 minutes at 350°F, stirring once halfway through, until they are crisp and the coating is caramelized.
- Allow the seeds to cool completely on the baking sheet before serving or storing.
Notes
Store the cooled seeds in an airtight container at room temperature for up to a week. For a milder version, reduce the amount of Sriracha. These seeds make a great topping for salads or soups.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3
- Sodium: 210
- Fat: 11
- Carbohydrates: 15
- Fiber: 2
- Protein: 7
- Cholesterol: 10