Let’s talk pumpkin.
It’s not what you are thinking.
I’m talking about pumpkin seeds.
Sweet. Salty. Carmel-y. Crunchy. Spicy, with the heat of Sriracha.
In this house, we love all things Sriracha. Even the little man, who, rumor has it, has attempted to drink out of the Sriracha bottle. And when he got just a little taste of the eye-opening contents, he paused, and then went back for more.
I guess we are just born this way.
When Hubs and the Kiddo dissected three pumpkins this afternoon, and the piles of pumpkin seeds grew, and grew, and grew to frightening proportions, I knew I had to create something.
And so I did.
Then I tasted. Double checked that my taste buds weren’t fooling me. Vowed that I wouldn’t eat any more until I had taken photos. Snacked while I took the photos. Searched for the perfect seeds, while devouring the unfit ones.
And then, I had just a few more. To be triple sure that these were, indeed, amazing.
They are. Amazing.
And a total must-have for Halloween.
There are few things on this earth better than the sweet and salty combo. In fact, I think that chocolate may be the only thing better.
Hmmmm, I wonder how chocolate-covered Sriracha pumpkin seeds would taste…I just may have to convince Hubs to carve a few more pumpkins, just so I can try it out.
Sweet and spicy caramelized pumpkin seeds get a kick of heat from Sriracha.
- 2 cups raw whole pumpkin seeds, washed and dried
- 4 tablespoons granulated sugar, divided
- 1/4 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon fine sea salt
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 - 1 teaspoon Sriracha, to taste
- Preheat oven to 300 degrees. Line a baking sheet with a silicone liner or parchment paper.
- Place the washed and dried pumpkin seeds on the prepared baking sheet. Bake for 35-40 minutes, or until lightly golden and crunchy. Set aside.
- In a large bowl stir together 3 tablespoons granulated sugar, cumin, cinnamon, ginger and sea salt. Set aside.
- In a large nonstick skillet, over medium high heat, melt the butter. Stir in the remaining 1 tablespoon granulated sugar and the brown sugar, cooking until the sugars begin to caramelize, 3-4 minutes. Stir in the Sriracha for 1-2 minutes, until the mixture bubbles.
- Add in the cooked pumpkin seeds, stirring until they brown slightly and begin to pop, 5-6 minutes.
- Stir the caramelized seeds into the bowl of sugar-spice mixture, tossing until evenly coated.
These are best enjoyed the day they are made, but can be stored in an air tight container.
Inspired by AllRecipes