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Jan 23, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Baked: Roasted Sriracha Pumpkin Seeds

November 16th 02:11pm, 2016

111616_baked

 

Pumpkins abound this time of year, but they’re not just for carving and tablescapes. While the flesh can be used for many things, roasting the leftover seeds are a popular healthy snack. I tried this version on a whim, and they turned out to be rather tasty. It comes together very quickly and makes plenty to share or nosh on all week long. Enjoy and happy baking!

 

Roasted Sriracha Pumpkin Seeds
Adapted from a recipe from Honest Cooking
2 cups

2 cups fresh pumpkin seeds, cleaned from pulp
2 Tbsp. salted butter, melted
3 tsp. brown sugar
3 tsp. Sriracha
1 tsp. five spice

• Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
• Spread the pumpkin seeds evenly on the baking sheet and bake 30 minutes, until dry and golden.
• In a large mixing bowl, mix together the butter, brown sugar, Sriracha and five spice. Add the seeds together until evenly coated.
• Preheat the oven to 300 degrees.
• Return the seeds to the baking sheet in an even layer and bake for 10 minutes. Let cool, then store in an airtight container.

 

Don’t miss more pumpkin recipes
• Vegan Pumpkin Pie
• Pumpkin Spice Sandwich Cookies
• Pumpkin Pie Filling
• Pumpkin Chocolate Chip Cookies
• Ginger Squash Stew Served in a Pumpkin
• Pumpkin French Toast
• Pumpkin Buttered Rum

 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

 

By Amrita Song

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