Print

Easy Sweet and Spicy Roasted Pumpkin Seeds – Best Snack

sweet and spicy roasted pumpkin seeds - featured image
Print Recipe

These sweet and spicy roasted pumpkin seeds are the perfect fall snack, combining brown sugar, cayenne, and smoked paprika for a crunchy, caramelized treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (about 120g), rinsed and patted dry
  • 2 tablespoons unsalted butter (28g), melted
  • 2 tablespoons brown sugar (25g), packed
  • 1 tablespoon granulated sugar (12g)
  • 1/2 teaspoon cayenne pepper (or less for less heat)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • Pinch of black pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Clean the pumpkin seeds: Separate seeds from pumpkin guts, rinse in a colander under cold water, and pat dry with a kitchen towel.
  3. Boil the seeds: Bring a small saucepan of water to a boil. Add seeds and boil for exactly 5 minutes. Drain and pat dry again.
  4. Mix the coating: In a medium bowl, combine brown sugar, granulated sugar, cayenne, smoked paprika, cinnamon, salt, and black pepper. Stir to break up clumps.
  5. Toss the seeds: Add dried seeds to the bowl with melted butter. Stir until coated. Sprinkle sugar-spice mixture over top and toss again (use hands for thorough coating).
  6. Spread on baking sheet: Pour coated seeds onto prepared sheet in a single layer. Do not pile.
  7. Roast for 12-15 minutes: Roast for 8 minutes, stir, then roast another 4-7 minutes until golden brown and fragrant.
  8. Cool completely: Let seeds cool on pan for 10 minutes. The coating will harden into a crunchy shell.
  9. Break apart any clumps with your fingers.

Notes

Don’t skip the boiling step—it ensures extra crispy seeds. Stir halfway through roasting for even cooking. Let cool completely before eating to allow coating to harden. Store in an airtight container at room temperature for up to 1 week. For a dairy-free version, use coconut oil instead of butter.

Nutrition

Keywords: pumpkin seeds, sweet and spicy, roasted, fall snack, Halloween, Thanksgiving, easy, crunchy

Find it online: https://milaspoon.com/easy-sweet-and-spicy-roasted-pumpkin-seeds-best-snack/