We carved our pumpkins tonight and carried on the tradition of baking pumpkin seeds. I always stick with our tried and true, olive oil and kosher salt. This is Lilia’s favorite, so why mess with it?
Lately I’ve been noticing recipes for adding Sriracha in the mix. Now we’re talking. I love spicy food and I also happen to put Sriracha on everything.
In case you’re not familiar, Sriracha is a hot sauce made by Huy Fong Foods. Have you seen a bottle in the grocery store or Asian style restaurant with a rooster on it? That’s the good stuff.
Without further ado, here’s how you can make this magical treat at home:
Sriracha and Honey Glazed Pumpkin Seeds
1 cup washed pumpkin seeds
1 tbsp olive oil
1 tbsp honey
1/2 tbsp Sriracha
2 tsp kosher salt
1. Preheat oven to 450 degrees.
2. Mix pumpkin seeds, olive oil, honey and Sriracha in a small bowl.
3. Spread pumpkin seeds onto a nonstick baking sheet.
4. Sprinkle pumpkin seeds with kosher salt.
5. Bake for 10-15 minutes until the honey caramelizes (turns brown).
These are insanely delicious. They have that spicy sweet flavor which is addictive. I almost ate all of them, then remembered I’m supposed to share.
If you are used to spicy foods, you can put in a whole tablespoon of Sriracha. I chickened out and did 1/2 tablespoon, which is more of a medium heat. Still tasty, but next time I’ll add the whole tablespoon.
I also made our traditional batch of olive oil and kosher salt just in case the kids don’t like the Sriracha honey batch. We’ll find out tomorrow as the pumpkin seed baking party got a little late for them. Now I just have to store the seeds in a airtight container before they do a midnight disappearing act.
Happy baking and bon appetit!
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