Brown Sugar Sriracha Roasted Pumpkin Seeds

Brown Sugar Sriracha Roasted Pumpkin Seeds are sweet, spicy, salty and crunchy with a caramelized brown sugar hot sauce coating.

Jump to:

• Roasted pumpkin seed tradition
• A better roasted pumpkin seed
• Ingredients
• Step by step instructions
• Yield
• How to serve
• How to store
• 📖 Recipe

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

1. 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. 
2. 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.
3. In a large bowl melt butter. Add pumpkin seeds to bowl and turn to coat seeds evenly with melted butter.
4. Add worcestershire sauce, brown sugar, sriracha, salt and garlic. Stir to coat.

5. Line a baking sheet with parchment paper and pour the seasoned pumpkin seeds out evenly on baking sheet.
6. Add to preheated oven and bake, stirring often, until pumpkin seeds are golden brown and caramelized, about 30 minutes.
7. Remove from oven and allow to cool slightly.
8. 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

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