These Sweet and Spicy Roasted Pumpkin Seeds are a perfect Gluten Free & Vegan Snack for entertaining or healthy snacking!
Pregnancy confession: sometimes the only food I can keep down that isn’t a loaf of bread is a handful of nuts and seeds. After the first 7 weeks of nausea, I got sick of cereal really damn fast and was then turned onto handfuls of nuts and seeds on the regular. Well if you get tired of the same old same old roasted and salted variety, this recipe for Sweet and Spicy Roasted Pumpkin Seeds is tots for you. Even if you’re not preggers, I promise.
How to Make Sweet and Spicy Roasted Pumpkin Seeds
So I was admittedly inspired by the fact that we’re all carving pumpkins in preparation of Halloween and I wanted to put something delish together with the innards. The strings obviously have got to go, but the seeds are where the party is really at. And if you want to take them to the next level, these Sweet and Spicy Roasted Pumpkin Seeds will blow your mind. We’re always roasting and spicing up nuts (like these almonds here), why not seeds? It seemed like a seasonal and appropriate snack.
These Sweet and Spicy Roasted Pumpkin Seeds could not be easier to pull off. It just takes a few layers of the spice and coconut sugar mixture to get a crispy, caramelized ah-maz-ing snack. And no, don’t just put it all on at once. It’s best if you let the nuts “dry” with the sugars before adding another coating so you end up with a super thick and gorgeous seed.
These are fab just out of the oven and into your mouth, but I also use them for throwing on yogurt, oatmeal, salads, and desserts. You can also make a double or triple batch and give them away to teachers and hosts as a nice hostess or holiday gift because they keep so beautifully.
To get the most shelf life out of your Sweet and Spicy Roasted Pumpkin Seeds, store them in an air tight container for up to a month in a cool dark place. Enjoy lovelies!!
Now, I want to know what foods did you crave when you were pregnant?
What are some of your favourite festive and seasonal snacks right now?
Leave me a comment below, I would love to hear from you!!
- 1 1/2 cups pumpkin seeds
- 1 tbsp coconut oil melted
- 3 tsp cinnamon divided
- 1 1/4 tsp cumin divided
- 1/2 tsp chili divided
- 1/4 tsp salt
- 3 tbsp coconut sugar divided
- 1 tsp fleur de sel
Preheat oven to 350 F and prepare two baking sheets with parchment paper.
In a bowl, toss the seeds with the coconut oil, 2 teaspoons cinnamon, 1 teaspoon cumin, 1/4 teaspoon salt, and 2 tablespoons sugar. Divide between the two baking sheets and bake for 25 minutes, stirring once.
Remove from the oven and top with an additional 1 teaspoon cinnamon, 1/4 teaspoon cumin, 1/4 teaspoon chili and 1 teaspoon coconut sugar. Bake for another 5 to 10 minutes until golden.
Remove from the oven and sprinkle with the last 2 teaspoons sugar and fleur de sel. Allow to cool then transfer to an air tight container for up to 2 weeks.