When fall arrives and pumpkins are just about everywhere, I adore getting creative with those beautiful orange fruits. One of my absolute favorite things to do is roast pumpkin seeds, and let me tell you, my spicy roasted pumpkin seeds are always a hit. I remember a cozy movie night with my family not too long ago, where I whipped up a batch of these crunchy treats. We settled in for a film, and before I knew it, the bowl of seeds was empty. They are just that irresistible!
Let me take you back a little. Growing up, my mom always encouraged us to make the most of every pumpkin, especially around Halloween. While carving jack-o’-lanterns, she’d meticulously save every seed. Then, she’d let us drizzle them with oil, sprinkle on some spices, and pop them in the oven. The aroma that filled the kitchen was simply divine.
Now, as a mom myself, I’ve continued that tradition with a little twist—adding a spicy kick! There’s something about the combination of cayenne pepper and garlic powder that elevates these seeds from a simple snack to something truly special. My husband often jokes that he’s addicted to the heat, and my kids love the excitement of munching on something with a bit of a zing.
So, if you’re ready to dive into a snack that’s as fun to make as it is to eat, grab those pumpkin seeds! Whether you’re planning a cozy night in or just want a delightful bite during the day, these spicy roasted pumpkin seeds are sure to become a favorite in your household too. Go ahead, give it a try, and let the smell of roasting seeds fill your home with warmth and nostalgia.
How to Make Spicy Roasted Pumpkin Seeds
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Ingredients:
- 1 cup pumpkin seeds, cleaned and dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 ounce olive oil
Directions:
- Start by preheating your oven to 375°F to ensure it’s nice and hot when you’re ready to roast.
- In a mixing bowl, toss together the pumpkin seeds, garlic powder, salt, cayenne pepper, and olive oil. Make sure every seed is coated well to enhance flavor.
- Spread the seasoned seeds evenly on a baking sheet. This helps them roast uniformly and prevents any from burning.
- Place them in the oven and roast for 15-20 minutes. Stir them around halfway through cooking for even toasting. Keep a close eye on them to avoid burning; ovens can vary.
- Once they’re golden brown and fragrant, remove the seeds from the oven. Let them cool down before taking a bite.
Flexible Ingredient Options for Every Cook
If you’re out of olive oil, try using coconut oil for a subtle flavor twist. No cayenne pepper at hand? Red pepper flakes work in a pinch. For a less spicy version, substitute paprika for cayenne.
Best Ways to Store Spicy Roasted Pumpkin Seeds
Allow the seeds to cool completely before storing them in an airtight container. They can last up to two weeks at room temperature. For longer shelf life, pop them in the refrigerator, where they’ll keep for about a month.
Perfect Pairings for Spicy Roasted Pumpkin Seeds
These seeds shine as a standalone snack but pair wonderfully with a glass of chilled apple cider. They’re also fantastic tossed in salads or as a crunchy topping for soups.
Pro Tips for the Perfect Spicy Roasted Pumpkin Seeds
Pat the seeds dry thoroughly before seasoning to ensure they roast evenly. Shake the seeds halfway through roasting to prevent uneven browning. If you like them extra spicy, increase the cayenne pepper to half a teaspoon.
Seasonal Twists for Spicy Roasted Pumpkin Seeds
In spring, add a sprinkle of lemon zest for a fresh tang. During the winter holidays, a pinch of cinnamon can add a delightful warmth. Come summer, a hint of smoked paprika gives a BBQ feel.
FAQs:
Can I use other types of seeds for this recipe?
Absolutely! This spicy seasoning works well on sunflower seeds or even squash seeds. Just make sure to adjust the roasting time, as smaller seeds may cook faster.
How do I clean pumpkin seeds before roasting?
After scooping the seeds from your pumpkin, rinse them under cold water to remove any remaining pulp. Then, pat them dry with a towel to ensure they roast properly.
Can I make these seeds ahead of time?
Yes, you can roast these seeds in advance. Store them in an airtight container once cooled, and they’ll stay fresh for up to two weeks. This makes them a great option for meal prepping snacks.
What if my seeds burn while roasting?
If your seeds burn, it could be that your oven temperature is higher than it reads, or they cooked too long. Try lowering the temperature slightly next time or cutting the roasting time by a few minutes.
Can I use a different oil besides olive oil?
Sure! Feel free to experiment with different oils. Avocado oil or melted butter can offer a unique flavor profile while still providing the necessary fat for roasting.
Are these spicy roasted pumpkin seeds vegan?
Yes, this recipe is entirely vegan as it uses plant-based ingredients. Be sure to check your oil and spices to ensure they’re free from any animal-derived additives for a fully vegan snack.
Spicy Roasted Pumpkin Seeds
Equipment
- oven
- mixing bowl
- baking sheet
Ingredients
- 1 cup pumpkin seeds cleaned and dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 ounce olive oil
Instructions
- Begin by preheating your oven to 375°F.
- In a bowl, mix the pumpkin seeds with olive oil, garlic powder, salt, and cayenne pepper until the seeds are evenly covered.
- Spread the coated pumpkin seeds in a single layer on a baking sheet.
- Roast the seeds in the oven for 15 to 20 minutes, stirring them halfway through to ensure even cooking, and watch them closely to avoid burning.
- Once they are lightly browned and aromatic, remove the baking sheet from the oven and let the seeds cool before serving.
