Monday, October 24, 2016

Honey Sriracha and Ginger Soy Roasted Pumpkin Seeds

Om nom nom nom! I love pumpkin seeds. Every year I try to make several different flavors and these two are in my top favorites.


Honey Sriracha Pumpkin Seeds:
1 c. pumpkin seeds, cleaned and dried
1 Tbsp. Sriracha
1 Tbsp. honey
1/4 tsp. smoked paprika
1/4 tsp. ginger powder
1/8 tsp. cumin
1/4 tsp. salt
1 drop or two of apple cider vinegar

1. Preheat oven to 300F.
2. On a parchment lined baking sheet, lay out pumpkin seeds. Roast for 15 to 20 minutes.
3. Combine all ingredients in a bowl and stir until well combined. Add pumpkin seeds and completely coat.



3. Pour the seeds on the baking sheet and spread out the best you can. Bake for another 5 to 10 minutes.


4. Stuff face!



Ginger Soy Pumpkin Seeds:
1 c. pumpkin seeds, cleaned and dried
1/4 c. low sodium soy sauce
2 Tbsp. sesame oil
1 tsp. ginger, grated
1/2 tsp. garlic powder
1 Tbsp. sugar

1. Preheat oven to 325F.
2. In a bowl, combine all ingredients.


3. Mixed in pumpkin seeds and cover in sauce.


4. On a lined baking sheet, pour pumpkin seeds.


5. Bake for 45 minutes.
6. Stuff face!


Honey Sriracha Original Recipe: Soup Addict
Ginger Soy Original Recipe: she knows

SaveSave Might also enjoy:
Pumpkin Spice
Whoopie Pies
Garlic Rosemary
Pumpkin Seeds
Cheater Pumpkin Muffins

No comments:

Post a Comment