Pumpkin seeds are so good for you, and when you roast them with a spicy honey glaze, mmmm. You’ll absolutely love these honey sriracha pumpkin seeds – a healthy and addictive snack!
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.
The difference between shelled and unshelled pumpkin seeds
So, which do you buy for this recipe? My preference is definitely shelled pumpkin seeds (also known as pepitas). They’re tender and crunchy, and easy to roast and eat. Pepitas are small, about the size of a peanut, and olive green.
Pumpkin seeds in their shells, on the other hand, are big and white. They’re also completely edible, but there is a chew factor that some find delightful, but others … no so much. This recipe works with both types of pumpkin seeds.
In the photo above, 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 pepitas that I had in my pantry.
Rest assured, whichever pumpkin seeds you prefer, 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.
- 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
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.)
adapted from HonestCooking.com
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