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?
- 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.)
- 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.
- Preheat your oven to 350.
- Place your cleaned pumpkin seeds in a bowl.
- Add the olive oil, toss to coat.
- Add the honey, toss to coat.
- Add the Sriracha, toss to coat.
- Spread evenly on an oiled baking sheet.
- Sprinkle liberally with Maldon sea salt.
- Roast for 15 minutes but start checking after 10 to make sure nothing's burning.
- To serve: You can garnish soups and salads with these, but most likely they'll be devoured in your kitchen, out of hand.