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.
Karen xo
Hello, and welcome to SoupAddict, my little corner of the foodie world on the Interwebs. I'm Karen, and it's true, I'm addicted to soup. The seasons guide my cooking and eating, and when I'm not behind the stove — or the keyboard: I'm a writer by trade — you can find me in my vegetable garden. 
OK> this sounds completely wild and amazing! I would never have thought of combining honey and siracha….but it makes sense because I do love chili and pumpkin seeds…I’m definitely going to have to try this. It will be like combining banana, peanut butter, and honey in a sandwich which ends up being delicious!
Organic hippie cheapskate, huh?
Frankly, I think the roasted seeds are the best part of the whole Halloween pumpkin deal. Who wouldn’t want a batch of those to snack on…
Cher recently blogged about: Planetary Movements (FFwD: Goat Cheese Mini Puffs)
Whoa, do these look fantastic! I don’t think there would be any left to give away!
The flavor combination sounds intriguing but the delivery vehicle leaves me indifferent. Which is to say, I just can’t get into pumpkin seeds. Fresh and hot they are OK because they taste like hot salt, but the next day it’s just too chewy and crunchy for me.
What step am I missing that makes the seeds more tender yet still crispy?
Or is it that I’m using my volunteer pumpkins and who knows what kind of seeds are in them?
kirsten recently blogged about: Sweet Potato Pizza–2 ways–Thanksgiving Leftover Remake (Pizza Night!)
Have you tried sunflower seeds? I’ve never tried roasting them with anything other than salt and oil, but could be a good alternative, as it has a more hardy crunch and texture. I might try it myself.
So are they shelled pumpkin seeds (pepitas?), or shell-on? From the photos it looks like shelled- though I can’t imagine trying to shell all those fresh pumpkin seeds!
LOL! As I mentioned, I did two batches: the first were unshelled pumpkin seeds taken directly from the pumpkin. The second batch, I had a stash of bulk-purchased pepitas (shelled seeds). Both were really good (although I prefer the texture of pepitas, in general). You can see both seeds in the 2nd photo (with the pumpkin). The first batch of unshelled seeds is in the tray; the second, raw pepitas, spread out in front (before roasting them with the seasonings).
$1 each?! What a bargain! I’ve still got one more pumpkin to process, and I’ll definitely be trying this recipe with the seeds. I love sweet, salty, and spicy together! Thanks so much for sharing the recipe.