Description
Sweet & Salty Baked Pumpkin Seeds Mix is your new favorite crunchy snack. Easy to make, perfect for fall, and surprisingly addictive. Get ready for delicious bites!
Ingredients
Scale
- Pumpkin Seed Base:
- Fresh pumpkin seeds (from a 5-7 lb pumpkin), cleaned and thoroughly dried
- Sweet & Salty Coating:
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 tablespoon light brown sugar
- 1/2 teaspoon sea salt
- Flavor Enhancers:
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper (about 1/8 teaspoon, optional)
- Optional Mix-ins:
- 1/4 cup chopped pecans or almonds
- Extra flaky sea salt, for sprinkling after baking
Instructions
- Clean Your Seeds, Hon:: Okay, first things first! After you’ve scooped out those pumpkin guts (the fun part, right?), separate the seeds from all that stringy mess. It’s a bit gooey, I know, but totally worth it. Rinse them really well under cold water in a colander. You want them squeaky clean. Then, and this is crucial for our Sweet & Salty Baked Pumpkin Seeds Mix, spread them out on a kitchen towel and let them air dry for a few hours, or even overnight. Don’t skip this, damp seeds just won’t get crispy!
- Get Your Oven Warm & Ready:: Preheat your oven to 300°F (150°C). This low and slow temperature is key for getting them perfectly toasty without burning. Line a large baking sheet with parchment paper – a step I always used to forget, leading to sticky, stuck-on seeds. Trust me, parchment paper is your friend here for easy cleanup. It’s a small detail, but it makes a huge difference in the final Sweet & Salty Baked Pumpkin Seeds Mix.
- Mix Up That Sweet & Salty Coating:: In a medium bowl, whisk together the olive oil, maple syrup, brown sugar, sea salt, cinnamon, and that little pinch of cayenne pepper. Give it a good stir until everything is nicely combined. You’re looking for a smooth, slightly thick mixture. This is where the magic happens, transforming plain seeds into a craveable Sweet & Salty Baked Pumpkin Seeds Mix. Don’t be shy about tasting it – just a tiny dip, of course!
- Coat Those Beautiful Seeds:: Add your completely dry pumpkin seeds to the bowl with the coating mixture. Toss them really well until every single seed is evenly coated. This might take a minute or two, so be patient. You want all those delicious flavors hugging each seed. I usually use my hands for this, getting a little messy but ensuring everything is perfectly distributed for our Sweet & Salty Baked Pumpkin Seeds Mix.
- Spread ‘Em Out for Baking:: Pour the coated seeds onto your prepared baking sheet. Spread them out in a single layer. This is super important! If they’re piled up, they’ll steam instead of roast, and we want crispy, not chewy, Sweet & Salty Baked Pumpkin Seeds Mix. Give them some space, hon. I’ve definitely overcrowded a pan or two in my day, and the results were… less than stellar.
- Bake ‘Til Golden & Crunchy:: Bake for 15-25 minutes, stirring every 7-10 minutes to ensure even browning. Keep a close eye on them, especially towards the end, as they can go from perfectly golden to burnt in a flash – I’ve learned that the hard way! They’re done when they’re deeply golden brown and smell absolutely amazing. Let your Sweet & Salty Baked Pumpkin Seeds Mix cool completely on the baking sheet; they’ll crisp up even more as they cool.