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Here’s what you need to make spicy roasted pumpkin seeds: - 1 cup raw pumpkin seeds (pepitas) - 2 tablespoons olive oil - 1 teaspoon chili powder - 1/2 teaspoon paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon honey (optional, for sweetness) These ingredients create a delicious snack that packs a punch. The pumpkin seeds offer a nice crunch while the spices add heat and flavor. If you like it spicy, feel free to add more cayenne pepper. If you prefer a hint of sweetness, the honey is a great choice. This recipe is easy, fun, and perfect for sharing! You can find the full recipe on the website. - Preheat the oven to 350°F (175°C). - Rinse and pat dry the pumpkin seeds. Start by preheating the oven. This helps the seeds roast evenly. Rinse the fresh pumpkin seeds under cold water to clean them. You want to remove any bits of pumpkin. After rinsing, lay the seeds on a clean towel. Gently pat them dry. This step is key for crispiness. - Combine ingredients in a mixing bowl. - Toss until well-coated. In a large mixing bowl, add the dried pumpkin seeds. Pour in olive oil, chili powder, paprika, cayenne pepper, garlic powder, salt, and black pepper. If you like a touch of sweetness, add honey now. Toss everything together. Make sure each seed gets coated well with the spices. This mixture gives the seeds their spicy kick. - Spread on a lined baking sheet. - Roast and stir periodically for even cooking. Line a baking sheet with parchment paper. This makes cleanup easy. Spread the seasoned pumpkin seeds in a single layer. Avoid overcrowding for even roasting. Place the baking sheet in the oven. Roast the seeds for 15-20 minutes. Stir every 5-7 minutes to ensure they cook evenly. Watch closely to prevent burning. When they turn golden brown and smell amazing, they are done. Remove from the oven and let them cool. Once cool, they will be crispy and ready to enjoy as a snack or topping. You can find the full recipe for this tasty treat above. To get the best crispy pumpkin seeds, check them often while roasting. The seeds can burn quickly, so I usually set a timer for every 5 minutes. Stirring helps them cook evenly. If you like more spice, add more cayenne. You can also cut back if you prefer it milder. Adjusting the seasoning is key to finding your perfect taste. If you want a hint of sweetness, try adding honey. It gives a nice contrast to the heat. You can drizzle it over the seeds before roasting. For other flavors, think about adding spices like cumin or cinnamon. These can change the whole vibe of your snack. Mixing flavors keeps things fun and interesting. For more ideas, check out the Full Recipe. {{image_2}} You can change the taste of your spicy roasted pumpkin seeds by using different spices. Try cumin for a warm, earthy flavor. Turmeric adds a bright color and a hint of bitterness. If you prefer something sweet, mix in cinnamon and sugar. It creates a lovely twist on the classic recipe. These variations keep your snack exciting and fun. To make your snack even better, mix in other nuts or seeds. Almonds or sunflower seeds add a nice crunch. You can also create a crunchy trail mix by adding dried fruits like cranberries or raisins. This mix of textures and flavors will make your snack more interesting. Plus, it’s a great way to enjoy a variety of tastes in one bowl. After you make your spicy roasted pumpkin seeds, store them in an airtight container. This keeps them fresh and crunchy. Use a glass jar or a plastic container with a tight lid. Make sure to keep them in a cool, dry place. Avoid areas with high heat or humidity, as these can make the seeds soggy. When stored properly, the spicy roasted pumpkin seeds last about two weeks. You can enjoy them as a quick snack or add them to meals. If you want to keep them longer, consider freezing them. Place the seeds in a freezer-safe bag or container. They can last for up to three months in the freezer. Just remember to let them thaw before snacking! For the full recipe, check back to the ingredients section. Yes, you can use raw pumpkin seeds for roasting. Raw seeds, also known as pepitas, work very well. They have a great texture and flavor when roasted. Just make sure to rinse them if they are fresh from the pumpkin. This removes any leftover pulp. Dry them well before seasoning. You can easily adjust the spice level to fit your taste. If you like things mild, use less cayenne pepper or skip it entirely. For more heat, add extra cayenne or even some hot sauce. You can also try spices like cumin or smoked paprika. These will add depth without making it too hot. Pumpkin seeds are packed with nutrients. They are rich in magnesium, zinc, and healthy fats. These seeds also provide a good amount of protein. Eating pumpkin seeds may help improve heart health and support your immune system. Plus, they are full of antioxidants, which are great for your body. This blog outlined a simple way to roast pumpkin seeds. We covered ingredients, cooking steps, and storage tips. You now know how to season and customize your seeds for any taste. Remember, you can mix in nuts or try different spices for a fun twist. Store them well, and they’ll last longer. Enjoy your roasted seeds as a healthy snack or topping!

Spicy Roasted Pumpkin Seeds

Get ready to spice up your snacking with these delicious Spicy Roasted Pumpkin Seeds! This easy recipe combines raw pumpkin seeds with zesty spices like chili powder and cayenne for a crunchy treat that's perfect for any occasion. Whether you're enjoying them on their own or adding them to salads, these seeds will elevate your culinary adventures. Click through to explore the full recipe and enjoy a flavor-packed snack that’s both nutritious and satisfying!
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Ingredients
  

1 cup raw pumpkin seeds (pepitas)

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon honey (optional, for sweetness)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step ensures that the seeds roast evenly.

    Prepare the Seeds: If using fresh pumpkin seeds, rinse them under cold water to remove any pumpkin flesh. Pat them dry with a clean kitchen towel.

      Season the Seeds: In a mixing bowl, combine the dried pumpkin seeds with olive oil, chili powder, paprika, cayenne pepper, garlic powder, salt, and black pepper. If using honey, add it now for a touch of sweetness. Toss until the seeds are well-coated.

        Spread on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned pumpkin seeds in a single layer across the sheet, ensuring they’re not overcrowded.

          Roasting: Place the baking sheet in the preheated oven and roast the seeds for about 15-20 minutes. Stir the seeds every 5-7 minutes to ensure even roasting and prevent burning. Keep an eye on them, as ovens may vary!

            Cool Down: Once the seeds are golden brown and fragrant, remove them from the oven. Let them cool completely on the baking sheet, which will crisp them up further.

              Serve and Enjoy: Transfer the roasted pumpkin seeds to a bowl, and they’re ready to be enjoyed as a spicy snack, a salad topping, or a crunchy addition to your favorite dishes!

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings