We’ve amped up the flavor of roasted pumpkin seeds by tossing them with some fiery sriracha; a touch of sweet honey rounds them out.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 15 min |
| Yield: | 2 cups |
Ingredients
- 2 cups raw pumpkin seeds (from 1 large pumpkin)
- 2 tablespoons honey
- 2 tablespoons sriracha
- 1 tablespoon lime zest plus 1 tablespoon juice
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 300 degrees F.
- Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.
- Spread the seeds out on a rimmed baking sheet and roast until dry, 30 to 45 minutes.
- Toss the seeds with the honey, sriracha, lime zest and juice in a medium bowl, then stir in the garlic powder 1 teaspoon salt and 1/4 teaspoon pepper until evenly coated.
- Return the seeds to the baking sheet, spread them in an even layer and roast, tossing halfway through, until slightly darkened and dry, 25 to 30 minutes.
- Let cool, then break up into pieces before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 264 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 0 mg |
| Sodium | 133 mg |
Reviews
I tried it twice and they burned horribly right away. They looked done after the first roast and then the second one they burned instantly and made a mess. Gross.
5 minutes after I put the honey siracha mixture in the oven I thought “that’s a lot of sugar in a very hot oven for a long amount of time…that doesn’t seem right…” It wasn’t. Those things burned so fast and stuck to my pan I had to throw it out. Once you originally roast them you shouldn’t need to do it again. Seems like maybe these instructions got muddled. Should have stuck with the OG family recipe of oil S&P.