Honey sriracha roasted pumpkin seeds

Honey Sriracha Roasted Pumpkin Seeds by SoupAddict.com

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.)

Honey Sriracha Roasted Pumpkin Seeds by SoupAddict.comHoney Sriracha Roasted Pumpkin Seeds by SoupAddict.com
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.)

Honey Sriracha Roasted Pumpkin Seeds by SoupAddict.comhoney-sriracha-pumpkin-seeds-pinterest

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

 

Honey sriracha roasted pumpkin seeds
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cup seeds
Ingredients
  • 1 cup pumpkin seeds (cleaned of pulp, if used from fresh pumpkin)
  • 1 tablespoon sriracha
  • 1 tablespoon honey
  • 1/4 teaspoon pimenton (smoked paprika)
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon cumin
  • 1/4 teaspoon salt
  • a couple of drops of apple cider vinegar
  • 1/4 teaspoon olive oil
Instructions
  1. Preheat oven 300°F
  2. Spread out seeds on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden.
  3. Meanwhile, whisk together the remaining ingredients in a medium bowl. Pour the hot seeds into the sriracha mixture and stir to coat well. Return the seeds to the baking sheet, spreading them out as best you can - they'll be sticky. Bake for 5-10 additional minutes to caramelize the sauce on the seeds.
  4. Remove from the oven and cool. Devour at will.
  5. If not consuming immediately, spread out the seeds on a cooled baking sheet and allow to set up a bit before packaging. (Otherwise, they'll tend to stick together in all of their caramelized goodness.)

adapted from HonestCooking.com


Comments

  1. 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!

  2. 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…

  3. Whoa, do these look fantastic! I don’t think there would be any left to give away!

  4. 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?

    • 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.

  5. 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).

  6. $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.

  7. Hi great idea! I am going to try this when I crack open my pumpkins!
    1 question, do you first roast the seeds just plain?
    and whisk together all the ingredients (minus the seeds of course) in step two?

    Or do you first roast the seeds with oil & salt?
    thank you

  8. We carved pumpkins and made these tonight! Should I have not put the pumpkin seeds in wet? They’re taking a long time to cook. But the flavor is amazing! Much better than the simple salt I did last year.

    • I seem to remember paper-toweling them off after rinsing the pulp. Wet, they probably just need some extra time.

    • That must have been it. I speed baked them and it dried them right up, with caramelized and all. I used up all our seeds but I do think I’m going to have to buy more just to make another batch. YUM! (Thank you!)

      • My Kroger has a bulk bin section (like Whole Foods) – I buy raw pepitas, which need less pre-roasting – in fact, I usually just dry roast them in a pan on the stove while the oven is heating. Glad you liked them! :D

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