Brown Sugar Sriracha Roasted Pumpkin Seeds are sweet, spicy, salty and crunchy with a caramelized brown sugar hot sauce coating.
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Roasted pumpkin seed tradition
Next time you carve pumpkins or cook fresh pumpkins don’t throw out the pumpkin seeds. They make great snacks that are rich in fiber (and kids love them!).
I’ve been meaning to share this recipe for the weeks leading up to Halloween, but instead I’ve just been over here shoveling handfuls of these crunchy little seeds into my mouth and wondering why I don’t roast pumpkin seeds more often.
Delicious roasted pumpkin seeds were a big part of my childhood Halloween traditions. I can close my eyes and picture the whole family gathered around the kitchen table, elbow deep in pumpkin guts while mom gathers, cleans and roasts the seeds for us.
I knew that there was so much potential when I looked down at that sheet of dried pumpkin seeds all those years ago. Because throwing seeds in the oven with butter and salt like Mom did was good, but we could do better.
A better roasted pumpkin seed
Therefore after my daughter was born, I knew that I wanted her to have similar holiday tradition memories. So I created this recipe for Brown Sugar Sriracha Roasted Pumpkin Seeds on the first Halloween I celebrated as a mom.
As I do with most traditions, I took something familiar and infused it with a bit of me to create something new and perfectly suited for my own tastes.
A coating of melted butter, hot sauce, Worcestershire sauce, brown sugar, garlic powder and salt becomes a sweet and spicy caramel coating after roasting in the oven.
Ingredients
- Pumpkin seeds
- Butter
- Worcestershire sauce
- Brown sugar
- Hot sauce – a sweet thick fermented hot sauce like Sriracha or your favorite hot sauce of choice.
- Salt
- Garlic powder
Step by step instructions
- Dry pumpkin seeds in a single layer on a baking sheet. Either overnight on the counter, or in a 200 degree Fahrenheit oven for 30 minutes.
- When ready to roast seeds preheat oven to 300 degrees F. This low temperature allows the seeds to get fully roasted and crispy without being toasted and burned.
- In a large bowl melt butter. Add pumpkin seeds to bowl and turn to coat seeds evenly with melted butter.
- Add worcestershire sauce, brown sugar, sriracha, salt and garlic. Stir to coat.
- Line a baking sheet with parchment paper and pour the seasoned pumpkin seeds out evenly on baking sheet.
- Add to preheated oven and bake, stirring often, until pumpkin seeds are golden brown and caramelized, about 30 minutes.
- Remove from oven and allow to cool slightly.
- Serve and enjoy!
Yield
This pumpkin seed recipe yields 8 cups of pumpkin seeds, enough for more than 30 ¼ cup servings of pumpkin seeds. To make small batch roasted pumpkin seeds simply adjust the serving size in the recipe below.
How to serve
Serve Brown Sugar Sriracha Roasted Pumpkin Seeds as is as a snack, as an addition to cheese plates and grazing boards, on salads, as a topping for pumpkin baked goods like bread, pumpkin scones, pumpkin pie and more!
How to store
Store roasted pumpkin seeds tightly covered at room temperature for up to 7 days. Or refrigerated for 30 days. Pumpkin seeds will stay crispy if stored correctly in a sealed container or storage bag.
📖 Recipe
Ingredients
- 8 cups pumpkin seeds rinsed and dried
- ½ cup butter melted
- ¼ cup Worcestershire sauce
- ½ cup light brown sugar
- 2 tablespoons sriracha sauce (or to taste)
- 1 tablespoon salt
- 1 teaspoon garlic powder
Instructions
- Dry pumpkin seeds in a single layer on a baking sheet either overnight on the counter or in a 200 degree oven for 30 minutes.
- Preheat oven to 300 degrees F.
- Coat pumpkin seeds with butter in a large bowl. Add worcestershire sauce, brown sugar, sriracha, sea salt and garlic. Stir.8 cups pumpkin seeds, ½ cup butter, ¼ cup Worcestershire sauce, ½ cup light brown sugar, 2 tablespoons sriracha sauce, 1 tablespoon salt, 1 teaspoon garlic powder
- Spread the seeds on a single layer on a baking sheet. Bake stirring often, until golden brown and caramelized about 30 minutes.
- After 30 minutes check the seeds and add another sprinkle of salt and brown sugar then continue baking until completely crispy, about 10 minutes longer.
- Remove and allow to cool slightly before breaking up any large clusters and enjoying.
Nutrition
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