Unless, of course, by “roasting” you mean creating a clump of gunk charred beyond all recognition, or some soggy things that get stuck in your teeth and are a little slimy. If that’s the case, I usually nail it.
BUT, this time, my seeds were a resounding success. They tasted awesome, had the perfect *crunch*, a delightful honey-smokiness, and a pretty caramelized color…
Almost as beautiful as the Husband’s “Avenger” pumpkin.
Spicy-Sweet Roasted Pumpkin Seeds
Makes about 1 cup
- Pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- 1 pinch cinnamon
- 1 pinch cumin
- 1 pinch cayenne
- 1 pinch chili powder
- 1-2 tablespoons honey
- Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for about 10-15 minutes – this will make them nice and crisp!
- Remove from oven. Toss seeds with olive oil, honey and spices to taste – don’t be afraid to be liberal with them. The more flavor the better…
- Return to oven and roast coated seeds until golden, about another 10-15 minutes. Watch very closely to prevent burning, and stir several times during cooking. Let cool, and enjoy! Keep in an airtight container, and much on ’em for over a week.
P.S. The Husband makes a pretty cute Gondolier, no?