If you’ve ever thought pumpkin seeds were just leftovers destined for the compost, I’m here to change your mind with this Sweet and Salty Roasted Pumpkin Seeds Recipe. These crunchy, golden bites are the perfect balance of caramelized sweetness and a subtle kiss of sea salt, enhanced by a hint of vanilla and tangy balsamic. It’s an irresistible snack that’s as easy to make as it is delightful to eat, perfect for cozying up with a movie or adding a flavorful crunch to your salads and soups.
Ingredients You’ll Need
The magic of this Sweet and Salty Roasted Pumpkin Seeds Recipe really shines with just a handful of simple ingredients. Each one plays a starring role, contributing a unique flavor or texture that transforms humble pumpkin seeds into a snack you’ll want to reach for again and again.
- 2 cups pumpkin seeds: Washed and thoroughly dried to ensure maximum crunch and roasting perfection.
- 1 tablespoon extra virgin olive oil: Acts as the perfect coating to help the sugar and salt stick, while adding a lovely depth of flavor.
- 1 teaspoon balsamic vinegar: Introduces a subtle tang that beautifully balances the sweetness and saltiness.
- 2 tablespoons brown sugar: Provides a rich, caramel-like sweetness that caramelizes during roasting for mouthwatering results.
- 1 teaspoon kosher salt: Enhances all the flavors and brings out the natural nuttiness of the seeds.
- 1 teaspoon vanilla extract: Adds a warm, aromatic note that elevates the overall flavor profile.
How to Make Sweet and Salty Roasted Pumpkin Seeds Recipe
Step 1: Prepare Your Seeds
Start by removing the seeds from the pumpkin with care, making sure to separate as much of the pumpkin flesh as possible to avoid sogginess. Wash the seeds thoroughly, then spread them on paper towels to blot dry. For the crispiest results, let the seeds air dry overnight. This crucial step removes any lingering moisture that could interfere with roasting.
Step 2: Preheat the Oven
Set your oven to 350°F (175°C) and place the rack in the middle. This helps the seeds roast evenly without burning, ensuring they turn perfectly golden and crisp.
Step 3: Mix Your Flavorful Coating
In a mixing bowl, combine the dried pumpkin seeds with extra virgin olive oil, brown sugar, kosher salt, balsamic vinegar, and vanilla extract. Toss everything together thoroughly so each seed is coated in that sweet and salty mixture—this is where the magic truly starts to happen.
Step 4: Arrange on Baking Sheet
Line a baking sheet with parchment paper to prevent sticking. Spread your coated seeds out in one even layer, making sure there’s space between them to avoid steaming. We want crisp, not soggy!
Step 5: Roast to Perfection
Pop your tray into the oven and roast for about 10 minutes. Then, keep a close eye on them for the next 5 to 10 minutes, rotating the baking sheet halfway through to brown the seeds evenly. You’ll know they’re ready when the seeds turn a gorgeous golden brown and fill your kitchen with a nutty, sweet aroma.
Step 6: Cool and Store
Once done, let your Sweet and Salty Roasted Pumpkin Seeds cool completely on the baking sheet. This helps them crisp up even more. Store in an airtight container to keep that fresh crunch for days to come.
How to Serve Sweet and Salty Roasted Pumpkin Seeds Recipe
Garnishes
Sprinkle these roasted pumpkin seeds on top of creamy soups like butternut squash or pumpkin to add crunch and flavor contrast. They’re also wonderful sprinkled on salads, lending a delightful sweet and salty crunch that lifts simple greens into something extraordinary.
Side Dishes
Pair them alongside your favorite cheese plate for a snack with texture and personality. Their sweet and salty notes complement creamy cheeses like brie or goat cheese beautifully. Or simply enjoy them as a standalone snack to munch anytime.
Creative Ways to Present
Try mixing your Sweet and Salty Roasted Pumpkin Seeds Recipe into homemade granola or yogurt parfaits for an unexpected twist. You can even use them as a crunchy topping on desserts such as ice cream or baked apples, where their complex flavors really shine.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard!), keep them in an airtight container at room temperature. This will preserve their crispness and flavor for up to a week, making it easy to snack on them whenever the mood strikes.
Freezing
To extend their shelf life, you can freeze roasted pumpkin seeds in a sealed freezer bag. They’ll maintain their delicious flavor and crunch for several months. Just be sure to thaw them at room temperature before enjoying.
Reheating
If you want to refresh the crunch, pop the seeds back in a 300°F (150°C) oven for 5 minutes. This will help revive their crispiness without overcooking or burning them.
FAQs
Can I use raw pumpkin seeds instead of fresh-from-the-pumpkin seeds?
Absolutely! Raw, shelled pumpkin seeds work well for this recipe too. Just be sure to dry them thoroughly before seasoning and roasting for the best crunch.
What if I don’t have balsamic vinegar? Can I substitute it?
Yes! While balsamic vinegar adds a lovely tang, you can substitute apple cider vinegar or even skip it altogether, though the flavor profile will be slightly different.
Can I make this recipe vegan?
Good news—this recipe is already vegan! All the ingredients used are plant-based, making it a perfect snack for any diet.
How do I make sure the seeds get crunchy and not chewy?
The key is completely drying the seeds before roasting and spreading them out in a single layer so they roast evenly. Allow cooling fully on the baking sheet after roasting for extra crispness.
Can I adjust the sweetness or saltiness?
Definitely! Feel free to tweak the brown sugar and kosher salt quantities to your taste. This Sweet and Salty Roasted Pumpkin Seeds Recipe is flexible and welcomes your personal touch.
Final Thoughts
This Sweet and Salty Roasted Pumpkin Seeds Recipe is a total game changer when it comes to snacking on pumpkin harvest treasures. The blend of flavors is so addictive and the crunch so satisfying, it’s a treat that’s as perfect for sharing with friends as it is for sneaking a handful whenever you need a pick-me-up. Trust me, once you try this recipe, you’ll never look at pumpkin seeds the same way again. Give it a go—you’ll be so glad you did!
Print
Sweet and Salty Roasted Pumpkin Seeds Recipe
- Prep Time: 15 minutes (plus overnight drying)
- Cook Time: 15 minutes
- Total Time: 25 minutes (excluding drying time)
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Description
This recipe explains how to make sweet and salty roasted pumpkin seeds, a delightful snack featuring a perfect balance of flavors. The seeds are washed, dried, coated with olive oil, brown sugar, balsamic vinegar, vanilla extract, and kosher salt, then roasted to a crispy golden brown in the oven. These tasty seeds are ideal for autumn snacking or adding crunch to salads and soups.
Ingredients
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 pumpkin flesh as possible. Wash the seeds thoroughly to clean away any remaining pulp. Then, spread the seeds on paper towels and blot dry. Allow the seeds to air dry completely, ideally overnight, to ensure crispiness when roasted.
- Preheat the oven: Set the oven to 350°F (175°C). Adjust the oven rack to the middle position to promote even cooking and avoid burning the seeds.
- Mix the coating: Line a baking sheet with parchment paper. In a mixing bowl, combine the thoroughly dried pumpkin seeds with extra virgin olive oil, brown sugar, kosher salt, balsamic vinegar, and vanilla extract. Toss all ingredients well until the seeds are evenly coated with the mixture.
- Arrange for roasting: Spread the coated seeds in a single, even layer on the prepared baking sheet. Make sure to space the seeds apart slightly to prevent steaming, which helps them crisp properly.
- Roast the seeds: Place the baking sheet in the preheated oven and roast the seeds for about 10 minutes. After this time, watch carefully and check frequently. Rotate the baking sheet halfway through roasting to ensure even cooking. Roast until the seeds turn a golden brown color and emit a nutty aroma, typically another 5 to 10 minutes. Remove the seeds promptly to avoid burning.
- Cool and store: Allow the roasted pumpkin seeds to cool completely on the baking sheet. Once cooled, transfer them to an airtight container to preserve freshness and crunchiness for snacking later.
Notes
- Drying the seeds completely before roasting is crucial for maximum crispiness.
- Watch the seeds carefully during the last few minutes of roasting to prevent burning.
- You can customize the flavor by substituting brown sugar with maple syrup or honey.
- Store the roasted seeds in an airtight container at room temperature; they stay fresh for up to two weeks.
- Feel free to experiment with other spices like cinnamon or nutmeg for a seasonal twist.
