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
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 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.
