Kickin' Honey Roasted Pumpkin Seeds

 

With a wide variety of nutrients ranging from magnesium and manganese to copper, protein and zinc, pumpkin seeds are "nutritional powerhouses wrapped up in a very small package." They also contain plant compounds known as phytosterols and free-radical scavenging antioxidants,which can give your health an added boost. Check out this article to read more about the nutritional benefits of pumpkin seeds.

In my last post on making your own pumpkin puree, I said to save the seeds to turn into a crunchy snack. Pumpkin seeds are a great, healthy snack option and and taste a lot like popcorn, so of course we love them in this house. We have made both sweet and spicy batches of seeds in the past, but I wanted something that would hit all my tastes buds this time. Just like my favorite Cajun trail mix, I wanted these seeds to be salty, sweet, and spicy. They were a huge hit, and disappeared in no time at all. 

Kickin' Honey Roasted Pumpkin Seeds

Ingredients: 

• 1 cup, washed and dried pumpkin seeds 
• 1 1/2 tablespoons raw honey
• 1 tablespoon coconut oil
• 1 tablespoon butter
• 1/2 teaspoon cinnamon
• 1/4-1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground cayenne pepper 

Directions:

1.  Preheat oven to 350 degrees and line baking sheet with Silpat nonstick baking liner, or parchment paper.
2. Rinse and clean fresh, raw pumpkin seeds after removing from pumpkin. Allow to dry thoroughly on a paper towel.
3. In medium microwave-safe bowl, combine coconut oil, butter, and honey. 
4. Microwave 30-60 seconds, or until butter is melted. 
5. Stir in pumpkin seeds and coat evenly.
6. Add cinnamon, sea salt, and cayenne pepper and stir until well combined.
7. Spread pumpkin seeds in the middle of the lined baking sheet and place into the oven. 
8. Bake for 25-30 minutes, or until the seeds are a deep golden color, stirring every 10 minutes. 
9. When the seeds are done, remove from the oven and stir once or twice as they cool to prevent them from sticking into one big clump.
10. Eat when cooled, or store in airtight container.

 

 Rinse and clean fresh, raw pumpkin seeds after removing from pumpkin. Allow to dry thoroughly on a paper towel.

 

 In medium microwave-safe bowl, combine coconut oil, butter, and honey.

 

 Microwave 30-60 seconds, or until butter is melted.

 

Stir in pumpkin seeds and coat evenly.

 

Add cinnamon...

 

...sea salt...

 

... and cayenne pepper.

 

Stir until well combined. 

 

 Spread pumpkin seeds in the middle of the lined baking sheet and place into the oven.

 

Bake for 25-30 minutes, or until the seeds are a deep golden color, stirring every 10 minutes.

These did end up just sliiiightly too dark, but they still tasted great.

Pumpkin seeds, especially when coated with honey, tend to burn quickly and easily. Keep a close eye on them. Stir often and if they appear to be getting too brown too fast, turn down the oven temperature a bit.  

 

 When the seeds are done, remove from the oven and stir once or twice as they cool to prevent them from sticking into one big clump. 

Enjoy once they are cool enough to eat, or store in an airtight container.