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Vegan
Ingredients 0/6
Why You'll Want This Again
These seeds offer a perfect balance of sweet and spicy flavors that make snacking exciting. They are crunchy, flavorful, and a healthier alternative to traditional snacks. Plus, roasting pumpkin seeds is a great way to reduce waste and enjoy a nutritious treat.
Cooking Tips
- Make sure to dry the seeds thoroughly before seasoning to help them crisp up better.
- Roast the seeds in a single layer for even cooking and consistent crunch.
- Keep an eye on the seeds while roasting, as they can burn quickly towards the end.
- Roast the seeds in a single layer for even cooking and consistent crunch.
- Keep an eye on the seeds while roasting, as they can burn quickly towards the end.
Directions
Gently heat your oven to 300 degrees F (150 degrees C) and lining a baking sheet with aluminum foil. In a bowl, mix the pumpkin seeds with melted butter until they’re nicely coated. Then, add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce, giving everything a good stir to combine all those flavors. Spread the seeds out in a single layer on your prepared baking sheet. Pop them in the oven and bake until they turn crispy and golden, which should take about 45 minutes. Keep an eye on them towards the end to make sure they don’t burn. Once done, let them cool a bit before digging in!
Simple Serving Suggestions
Enjoy these seeds on their own as a snack, or sprinkle them over salads and soups for added texture and flavor. They also make a tasty topping for oatmeal or yogurt bowls, adding a delightful crunch and a hint of spice.
Storage Advice
Store cooled seeds in an airtight container at room temperature to keep them fresh and crunchy. They are best eaten within a week but can be refrigerated to extend shelf life for up to two weeks. Avoid moisture to prevent sogginess.
14
people cooked this recipe
