Thursday, October 31, 2013

Sweet and Savory Pumpkin Seeds


Today is my absolute favorite holiday. Yes, even more than Christmas! So today's recipe is perfectly fitting. I have carved 2 separate pumpkins for contests this week at work, and it would be a crime to just throw all of the seeds in the garbage afterwards. So instead, I bought them home to roast and make into a delicious snack. I have done the spiced roasted seeds before, but never a sweet and savory flavor. Warning: this makes your whole house smell like sweet sugary butter with a hint of spice, and will make you want to eat everything in sight. Don't say I didn't warn you.

Sweet & Savory Pumpkin Seeds


  • fresh seeds from a pumpkin, cleaned of all flesh
  • 2 tbsp. melted butter
  • 1/2 tsp. Sriracha
  • 1 tsp. worcestershire sauce
  • 1 tsp. garlic salt
  • 2 tbsp. packed brown sugar
Preheat oven to 300 degrees F. Mix all ingredients together and pour over pumpkin seeds on a baking sheet covered in tin foil.

Bake for 45-60 minutes, turning every 15 minutes until browned and crispy. Let cool to room temperature before eating.

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