Barbecue-lovers will get a “kick” out of these fiery pumpkin seeds, which are coated in brown sugar, chile powder and ground cumin. We bake the seeds twice in this recipe — before and after coating — to ensure that each piece is adequately crunchy and enjoyable.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 1 pumpkin
- Olive oil, for tossing
- Kosher salt
- Brown sugar
- Chipotle chile powder
- Ground cumin
Instructions
- Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
- Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Toss the seeds with olive oil, salt, brown sugar, chile powder and cumin. Return to the oven and bake until crisp and golden, about 20 more minutes.
Reviews
these Pumkin seeds were amazing! i loved how easy the recipe was, even my younger brother could make these! they ended up tasting amazing! my grandma who complains about apple juice “hurting her spine” even loved these great seeds! love you!
these were so good i feed them to my family and they wanted more.they had the barbecue taste and were easy to make.#loveyoumeanit