Sriracha Pumpkin Seeds
These Sweet & Spicy Sriracha Roasted Pumpkin Seeds are a delightful fall snack that combines sweet and spicy flavors, perfect for any gathering or as a healthy treat.
Ingredients
Main Ingredients
- 1.5 cups pumpkin seeds, rinsed and dried
- 2 tablespoons melted butter or olive oil
- 1.5 tablespoons sriracha sauce adjust for more heat if desired
- 2 tablespoons brown sugar can substitute with maple syrup for a deeper flavor
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon garlic powder
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- In a large bowl, dunk the pumpkin seeds in water and swish around to remove pumpkin gunk. The seeds will sink, while the gunk floats.
- Remove the seeds and dry thoroughly with paper towels.
- Toss the clean, dry seeds in a bowl with melted butter.
- In another bowl, mix together the sriracha, brown sugar, salt, and garlic powder.
Baking
- Pour the sriracha mixture over the seeds and stir to coat evenly.
- Spread the coated seeds in a single layer on a parchment-lined baking sheet.
- Bake for 20 minutes, stirring mid-way.
- Continue baking for an additional 10-15 minutes, checking every 5 minutes until they are toasty and fragrant, but not burnt.
Cooling and Storing
- Let the seeds cool, then store in an airtight container. They can stay fresh for about a week.
- To rewarm, heat in a skillet for about 3 minutes. Avoid microwaving to prevent sogginess.
Notes
These pumpkin seeds can be customized by adjusting the sweetness or spiciness. Store in an airtight container. Serve over salads, as toppings for soups, or as a snack on their own.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 9gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 200mgFiber: 2gSugar: 4g
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