Description
Sweet and Salty Roasted Pumpkin Seeds offer a delightful combination of crunchy texture and a perfect balance of sweetness with a hint of saltiness. This easy-to-make snack is perfect for using up leftover pumpkin seeds after carving and makes a nutritious, flavorful treat for any time of day.
Ingredients
Scale
Ingredients
- 2 cups (about 320 g) pumpkin seeds, washed and thoroughly dried
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 ml) balsamic vinegar
- 2 tablespoons (25 g) brown sugar, packed
- 1 teaspoon (5 g) kosher salt
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the Seeds: Remove the seeds from the pumpkin and remove as much of the flesh as possible. Wash the seeds thoroughly to clean off any remaining pumpkin flesh. Then dry them by spreading onto paper towels and blotting dry. For best results, let them air dry overnight to ensure all moisture is removed, which helps achieve crispiness when roasted.
- Preheat the Oven: Set your oven to 350°F (175°C) and adjust the oven rack to the middle position. This placement helps ensure even heat distribution and prevents burning during roasting.
- Mix the Coating: Line a baking sheet with parchment paper to prevent sticking. In a mixing bowl, combine the thoroughly dried pumpkin seeds with the extra virgin olive oil, brown sugar, kosher salt, balsamic vinegar, and vanilla extract. Toss all ingredients well to make sure each seed is evenly coated with the flavorful mixture.
- Arrange for Roasting: Spread the coated pumpkin seeds in a single, even layer on the lined baking sheet. Make sure the seeds are spaced apart so they roast properly and don’t steam or clump together, which can affect texture.
- Roast the Seeds: Place the baking sheet in the preheated oven and roast for about 10 minutes initially. Then, start checking frequently for color and aroma. When the seeds develop a golden brown color and release a nutty smell—usually after an additional 5 to 10 minutes—remove them from the oven. Rotate the baking sheet halfway through roasting to ensure even cooking and to minimize burning risk.
- Cool and Store: Allow the roasted pumpkin seeds to cool completely on the baking sheet. Once cooled, transfer them to an airtight container to keep them fresh and crunchy for snacking later.
Notes
- Drying the seeds overnight is key to achieving the crispiest texture.
- Keep a close eye during the last 5-10 minutes of roasting as seeds can burn quickly due to sugar content.
- Use parchment paper for easy cleanup and to prevent seeds from sticking.
- Store in an airtight container at room temperature for up to 1 week for best freshness.
- For variation, try substituting brown sugar with maple syrup or add cinnamon for extra flavor.
