Spiced Roasted Pumpkin Seeds
By Daily SimmerA quick and crunchy snack using fresh seeds saved from a carving pumpkin. The seeds are rinsed, patted completely dry, and tossed with smoked paprika, a touch of maple syrup, and flaky sea salt before being roasted to a crisp. Perfect to make while you carve.
Ingredients
Directions
- Mark step 1 done
Preheat the oven to 175°C and line a baking sheet with parchment paper.
- Mark step 2 done
Place the raw pumpkin seeds (200g) in a colander and rinse them thoroughly under cold running water, removing any stringy, fibrous pieces.
- Mark step 3 done
Transfer the rinsed raw pumpkin seeds (200g) to a clean kitchen towel and pat them thoroughly dry. Drying them with a towel rather than letting them air-dry speeds up the process and ensures they will crisp properly in the oven.
- Mark step 4 done
In a medium bowl, combine the dried raw pumpkin seeds (200g) with the olive oil (15ml), maple syrup (15ml), smoked paprika (5ml), and flaky sea salt (5ml). Toss well until the seeds are evenly coated.
- Mark step 5 done
Spread the coated raw pumpkin seeds (200g) in an even, single layer on the prepared baking sheet.
- Mark step 6 done
Roast in the preheated oven for 15 minutes, stirring halfway through, until the seeds are fragrant, golden, and crisp.
- Mark step 7 done
Remove from the oven and let the seeds cool on the baking sheet for at least 5 minutes before serving to maximize their crunch. Store any cooled leftovers in an airtight container at room temperature for up to 4 days.
Created with AI. Review the ingredients, quantities and steps before cooking.
Want to create recipes like this?
Create, save, and adapt recipes in your own cookbook.