Honey sriracha roasted pumpkin seeds
Honey sriracha roasted pumpkin seeds
adapted from HonestCooking.com
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:
Preheat oven 300°F
Spread out seeds on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden.
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.
Remove from the oven and cool. Devour at will.
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.)
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.