If you’ve been a Crowded Earth Kitchen friend for a while, you already know of our love for pumpkin seeds. These tiny little powerhouses of nutrition are a free “bonus” snack after turning pumpkins into all sorts of delightful goodies. What’s not to love about that?
Seeds from one large pie pumpkin or Jack-o-Lantern, washed and pat dry
1 tablespoon coconut oil
1 tablespoon honey
1 teaspoon chili paste such as Nam Prik Pao (or substitute your favorite hot sauce)
1/2 teaspoon chili powder (hot or mild)
Step 1) Heat coconut oil, honey, and chili paste in a small dish in the microwave for about 30 seconds. Blend warm mixture together with a teaspoon.
Step 2) Place pumpkin seeds on a baking pan with shallow sides. Drizzle with honey mixture, and toss seeds using a spoon or spatula to coat.
Step 3) Bake pumpkin seeds in a preheated 250 degree oven for 1 hour, stirring every 15 minutes.
Step 4) After one hour, remove pan from oven and sprinkle seeds with chili powder. Allow seeds to cool for two or three minutes on the pan, then transfer to waxed paper to continue cooling. Store in a sealed container. Enjoy!
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