Description
Crunchy and flavorful roasted pumpkin seeds coated with a spiced blend of maple syrup, cinnamon, and cayenne pepper, perfect for a healthy snack or a tasty topping for salads and soups.
Ingredients
Scale
Seed Coating
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. pure maple syrup
- 3/4 tsp. kosher salt, plus more for seasoning
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- Pinch of cayenne pepper
- Freshly ground black pepper, to taste
Main Ingredient
- 2 cups unshelled raw pumpkin seeds
Instructions
- Preheat and Prepare: Place a rack in the center of the oven and preheat to 350°F (175°C). In a medium bowl, combine the olive oil, maple syrup, kosher salt, ground cinnamon, ground ginger, and cayenne pepper. Season with freshly ground black pepper and stir well to create a spiced coating.
- Coat the Seeds: Add the raw unshelled pumpkin seeds to the bowl and toss thoroughly to ensure every seed is evenly coated with the spiced mixture. Transfer the coated seeds onto a baking sheet lined with parchment paper, spreading them out in a single layer for even roasting.
- Roast the Seeds: Bake in the preheated oven for about 25 minutes, stirring halfway through to prevent burning and to promote even browning. The seeds are done when they are golden brown and emit a fragrant aroma.
- Season and Cool: After baking, sprinkle the roasted seeds with a pinch of kosher salt for extra flavor. Allow the seeds to cool at room temperature for approximately 15 minutes before serving or storing.
Notes
- For a nuttier flavor, consider lightly toasting the seeds in a dry skillet before coating and roasting.
- Adjust the cayenne pepper amount to suit your spice preference, omitting it for a milder snack.
- Store cooled roasted pumpkin seeds in an airtight container for up to two weeks to maintain freshness.
- If using shelled pumpkin seeds, reduce roasting time to avoid overcooking.
Nutrition
- Serving Size: 1/3 cup (about 33g)
- Calories: 170
- Sugar: 3g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
