Oct 212013
 

indieculinary-sriracha-honey-roasted-pumpkin-seeds

 

I’ve read some rumblings of pumpkin fatigue on the web, this past week or so, but I’m nowhere near there yet myself.

Whenever I roast a pumpkin, I try to do something interesting with the seeds. They make a great snack and it always seems a waste to throw them out.

This afternoon, I wanted something sweet and spicy, and I knew a snack would be well-received in the indieculinary household.  So I cleaned the pumpkin goo off my seeds, rinsed them, and tossed them with olive oil, sriracha, honey, and crunchy Maldon sea salt. Then I stuck them in the oven for 15 minutes or so at 350. The result? Best. Snack. Ever.

After I finished snacking and before I wrote up the recipe for this site, I Googled to see if anyone else has tried the Sriracha-honey combo on pumpkin seeds. Basically, everyone and their monkey has. But I decided to go ahead and post my version anyway because it was simpler, with fewer ingredients, than any of the others I read. Who wouldn’t want a simple path to the best autumn/Halloween snack ever?

Sriracha Honey-Roasted Pumpkin Seeds from indieculinary

Ingredients

  • Seeds from one pumpkin, any variety, rinsed of pumpkin goo
  • 1-2 tablespoons of olive oil
  • 1-2 tablespoons Sriracha
  • 1-2 tablespoons honey
  • 1-2 teaspoons Maldon sea salt (use this brand for its large, crunchy flakes of salt.)

Instructions

  1. Note: the measurements for the olive oil, Sriracha, honey, and salt vary because different size pumpkins will have more or less seeds. I used the lower end of the measurements with a Sugar Pie pumpkin. If you're prepping the seeds from a large carving or heirloom pumpkin, you'll probably go with the larger measurements.
  2. Preheat your oven to 350.
  3. Place your cleaned pumpkin seeds in a bowl.
  4. Add the olive oil, toss to coat.
  5. Add the honey, toss to coat.
  6. Add the Sriracha, toss to coat.
  7. Spread evenly on an oiled baking sheet.
  8. Sprinkle liberally with Maldon sea salt.
  9. Roast for 15 minutes but start checking after 10 to make sure nothing's burning.
  10. To serve: You can garnish soups and salads with these, but most likely they'll be devoured in your kitchen, out of hand.
http://indieculinary.com/2013/10/21/sriracha-honey-roasted-pumpkin-seeds/

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