Honey Sriracha Roasted Pumpkin Seeds
Pumpkin seeds, or pepitas, are so good for you, and when you roast them with a spicy honey glaze - yum. You’ll absolutely love these honey sriracha roasted pumpkin seeds – a healthy and irresistible snack!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 cup seeds
- 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.)