Sweet and Salty Roasted Pumpkin Seeds Recipe
Sweet and Salty Roasted Pumpkin Seeds offer a delightful blend of flavors with a crunchy texture, perfect as a healthy snack or a topping for salads and soups. This easy-to-make recipe balances the natural nuttiness of pumpkin seeds with brown sugar sweetness, a touch of balsamic tang, and a hint of vanilla, all roasted to golden perfection.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 2 cups pumpkin seeds (or other squash seeds, washed off and dried)
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even roasting of the pumpkin seeds.
- Prepare the baking sheet and seeds: Line a baking sheet with parchment paper to prevent sticking. Spread the dried pumpkin seeds evenly over the parchment to allow for uniform roasting.
- Season the seeds: Drizzle the seeds with kosher salt, brown sugar, olive oil, balsamic vinegar, and vanilla extract. Toss thoroughly to coat all seeds evenly with the seasoning mixture, then spread them out in a thin, single layer on the baking sheet.
- Bake the seeds: Place the baking sheet in the oven and bake for about 10 minutes. After this initial period, begin to closely monitor the seeds to prevent burning. Continue baking for another 5 to 10 minutes until the seeds turn golden brown.
- Cool and store: Remove the seeds from the oven and allow them to cool completely on the baking sheet. Once cooled, transfer the roasted pumpkin seeds to an airtight container for storage to maintain their crispness.
Notes
- Ensure seeds are thoroughly dried before seasoning to achieve maximum crispiness.
- Watch the seeds closely after 10 minutes of baking to avoid burning, as oven temperatures may vary.
- For a spicier twist, add a pinch of cayenne pepper or smoked paprika with the seasonings.
- Store in an airtight container at room temperature for up to two weeks.
- Use parchment paper or a silicone baking mat to simplify cleanup and prevent sticking.
