Spicy Roasted Pumpkin Seeds

After you scoop the guts out of your soon-to-be Jack-O-Lantern, clean up the seeds and turn them into a crunchy, spicy snack. Here’s a variation that’s subtly sweet with a spicy kick. Enjoy them on their own or sprinkled over a hearty soup.

  • Make a brine by combining 2 cups water, ¼ cup honey and 2 tablespoons salt in a medium bowl; stir to dissolve the honey and salt.
  • Clean 1 cup pumpkin seeds to remove any clinging pumpkin flesh. Soak the seeds in the brine for 1 to 2 hours; drain well. Toss the seeds with 1½ teaspoons vegetable oil and spread them on a baking sheet. Bake at 350°F. for 15 minutes, stirring occasionally until crispy and a rich brown color.
  • Meanwhile, make the spice mixture: In a small bowl, combine 1½ teaspoons paprika, ½ teaspoon garlic salt and a pinch of cayenne pepper.
  • When the seeds are done, pour them into a medium bowl; while they are hot, sprinkle with the spice mixture and toss to blend. Store in a covered container.

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