Honey sriracha roasted pumpkin seeds
We love simple recipes, right? Good eats that come to together effortlessly and produce a disproportionately high level of enjoyment.
That’s this recipe. And for the sriracha addicts among you, here’s yet another way to enjoy your favorite condiment: roasted with honey and select spices on crunchy, fresh pumpkin seeds until caramelized goodness develops. A sweet crunchy heat that keeps you reaching for more.
ZOMG, they’re addictive. Guys, I ate almost an entire batch while watching an episode of The Walking Dead. (Good thing they’re healthy, too.)
I was breaking down a pie pumpkin for homemade puree, and all these plump, gorgeous pumpkin seeds sat there on my cutting board, just begging for something to be done with them.
In the photo above, left, you can see my first batch of honey sriracha roasted pumpkin seeds — fresh from the pumpkin a mere hour before — in the background. For the second batch, I used bulk-purchased pumpkin seeds I had in my pantry.
Rest assured, whatever pumpkin seeds you want to use, it’s all good. Really good.
Oh! And the best part. (Well, the second best part, because the flavor is definitely #1.) I bought several gorgeous, deep orange, sweet pie pumpkins for $1 each at the farmers’ market. That means an entire holiday season’s worth of super-fresh, organic pumpkin puree and three big batches of these sriracha roasted pumpkin seeds. All for three bucks. (The organic hippie cheapskate in me loves that.)
I think a big jar of these would make a great Thanksgiving hostest gift, along with a six pack of her favorite brew. If you can keep your own paws out of them, that is.