Honey Spice Roasted Pumpkin Seeds

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If you’re carving your jack-o-lanterns for Halloween night, this recipe is perfect for you! Instead of tossing out your pumpkin’s innards, save the guts and turn them into a delicious and healthy snack!

Ingredients

  • 2 cups pumpkin seeds - about 2 small pumpkins

  • 2 tsp olive oil

  • 1 tsp chili powder

  • 1/4 tsp smoked paprika

  • 1/8 tsp garlic powder

  • 1/8 tsp cayenne pepper adjust per your taste

  • 2 1/2 Tbsp honey

  • sea salt to taste

Recipe

  1. Preheat your oven to 325 degrees. Cut open your pumpkins. Remove the pulp and stringy pumpkin flesh from the seeds.

  2. Boil for 2-3 minutes, drain, and lay out on a paper towel to dry thoroughly. Pat dry if necessary.

  3. In an oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.

  4. Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring every 10-15 minutes so that they do not burn.

  5. Taste one of the seeds. You want them crispy throughout, and not soft in the center.

  6. Continue to cook if necessary. When finished, lay the seeds out onto a parchment lined baking sheet or flat surface. While hot, sprinkle with salt to taste. Allow seeds to cool before eating or storing.

Kelley PenroseComment