Description
Crispy, flavorful garlic pumpkin seeds roasted to perfection with a blend of smoky, spicy, and slightly sweet seasonings. These homemade roasted seeds make a deliciously crunchy and healthy snack or topping, seasoned with garlic powder, smoked paprika, cayenne, and a hint of brown sugar for balance.
Ingredients
Scale
Pumpkin Seeds
- 1 ½ cups (approximately 135 g) raw, unsalted pumpkin seeds, fresh if possible
Spice Mix
- 1 ¼ teaspoons (about 3.3 g) garlic powder
- 1 ¼ teaspoons (about 3.3 g) onion powder
- ½ teaspoon (about 1.3 g) smoked paprika
- ½ teaspoon (about 2.9 g) kosher salt
- ¼ teaspoon (about 0.5 g) cayenne pepper
- ¼ teaspoon (about 0.6 g) ground mustard
- ¼ teaspoon (about 0.5 g) light brown sugar
Other
- Olive oil spray, 4 to 5 squirts initially, plus additional for finishing
Instructions
- Preheat Oven: Preheat your oven to 300°F (149°C) to ensure even roasting of the pumpkin seeds.
- Clean the Seeds: Remove seeds from the pumpkin, separating them entirely from the stringy pulp. Rinse thoroughly in a colander under cold water to clean.
- Dry and Spread Seeds: Shake off excess water from the seeds. Optionally, dry them with a kitchen towel if soggy. Spread the seeds in a single layer on a baking sheet.
- Initial Roasting: Roast the seeds in the preheated oven for about 10 minutes, tossing halfway through to dry evenly without browning.
- Prepare Spice Mix: While seeds roast, mix onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, kosher salt, and light brown sugar in a small bowl until well combined.
- Oil and Season Seeds: Transfer the roasted seeds to a medium bowl. Lightly spray with olive oil spray (4 to 5 squirts) to help spices stick.
- Coat with Spices: Sprinkle three-quarters of the spice mix over the seeds. Toss thoroughly, ensuring even coating on all seeds.
- Final Roasting: Line a baking sheet with parchment paper. Spread the seasoned seeds evenly in a single layer. Roast at 300°F (149°C) for 20 to 30 minutes, tossing halfway through until golden brown and crunchy.
- Finish and Serve: Remove seeds from oven, immediately spray lightly again with olive oil spray. Toss with the remaining quarter of the spice mix to enhance flavor while seeds are still warm.
Notes
- Make sure to fully remove the pumpkin pulp from the seeds to avoid chewy bits.
- Drying the seeds well before the initial roast helps achieve a crunchy texture.
- You can adjust cayenne pepper quantity to control spice level.
- Store cooled roasted seeds in an airtight container for up to a week for best freshness.
- These seeds make a perfect crunchy topping for salads, soups, or just a standalone snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
