How to Make Sriracha Roasted Pumpkin Seeds

Whether you look enjoy carving pumpkins to make jack-o’-lanterns or the thrill of pillaging the pumpkin seeds that await inside, many people look forward to pumpkin picking season. While we didn’t get our pumpkins from the picked-over pumpkin patch when we went to Louisburg Cider Fest for our annual fall frolic, we did make sure to carve the pumpkins we collected thereafter. And boy, was our tiny tot excited! He was very eager to get his hands dirty by reaching in and grabbing the slimy pumpkin guts! 🙂

Pumpkin Seeds

Among the three roasted pumpkin seed recipes I tried, below is the recipe I loved the most. I do hope you try it and let me know what you think in the comments below!

Sriracha Roasted Pumpkins Seed in a Paper Cone | {My Life Space Moments}
Sriracha Roasted Pumpkin Seeds in a Paper Cone | {My Life Space Moments}

How to make Sriracha Roasted Pumpkin Seeds:

1 cup pumpkin seeds
1 tablespoon sriracha sauce
1 tablespoon honey – I say this is optional: I made mine without honey and they were still very yummy!
1/4 teaspoon pimenton (smoked paprika)
1/4 teaspoon ginger powder
1/8 teaspoon cumin
1/4 teaspoon salt
A couple of drops of apple cider vinegar
1/4 teaspoon olive oil

  • Preheat oven 300°F
  • Spread out seeds on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden.
  • Meanwhile, whisk together the remaining ingredients in a medium bowl. Pour the hot seeds into the sriracha mixture and stir to coat well.
  • Return the seeds to the baking sheet, spreading them out as best you can – they’ll be sticky. Bake for 5-10 additional minutes to caramelize the sauce on the seeds.
  • Remove from the oven and cool.
  • If not consuming immediately, spread out the seeds on a cooled baking sheet and allow to set up a bit before packaging. (Otherwise, they’ll tend to stick together in all of their caramelized goodness.)

How to Make Wax Paper Cones:

  • Tear off a square sheet of wax paper, then cut it down the diagonal making two triangles.
  • Orient the triangle so that the hypotenuse (the long side) is facing you. Curl one of the side points up to the top. This should begin to form a cone. You want to curl it up so that you’ve got a tight, closed tip right at the center of the hypotenuse. Next, curl the other side around the cone. Got a nice closed pointed cone? Great! Now apply as much tape as you feel necessary to make your cone sturdy.

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