Roasted Pumpkin Seeds with a Twist
Transform your favorite fall snack with this irresistible recipe for *Roasted Pumpkin Seeds with a Twist*! Perfectly crispy and bursting with flavor, these pumpkin seeds are seasoned with a delightful blend of smoked paprika, cinnamon, cayenne pepper, and a touch of honey for a uniquely sweet-and-spicy kick. With optional brown sugar for added sweetness, this quick and easy recipe is ready in just 35 minutes, making it an ideal treat for cozy autumn afternoons or Halloween gatherings. Not only are these seasoned seeds a tasty snack, but they also double as a crunchy topping for salads, soups, or creamy yogurt. Easy to customize and full of warm, smoky flavors, this recipe gives traditional roasted pumpkin seeds a flavorful upgrade that’s hard to resist!
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Recipe Information
Ingredients
- 2 cups raw pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon brown sugar (optional, for extra sweetness)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Rinse the raw pumpkin seeds in a colander under cold water to remove any remaining pumpkin flesh, and then pat them dry with a clean kitchen towel.
In a large mixing bowl, combine the olive oil, honey, smoked paprika, ground cinnamon, cayenne pepper, sea salt, and black pepper. Stir until well blended.
Optional: If you'd like a sweeter twist, add the brown sugar to the olive oil mixture and stir to dissolve.
Add the dried pumpkin seeds to the bowl and toss until they are evenly coated with the seasoning mixture.
Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet.
Roast the pumpkin seeds in the preheated oven for 20-25 minutes, stirring halfway through to ensure even roasting. Keep an eye on them during the last 5 minutes to prevent burning.
Once the seeds are golden brown and crispy, remove them from the oven and allow them to cool on the baking sheet for 10 minutes.
Transfer the cooled pumpkin seeds to a serving bowl or an airtight container for storage. Enjoy them as a snack or a topping for salads, soups, or yogurt.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 30.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
