Description
Delight in the perfect balance of sweet and salty with these roasted pumpkin seeds. Coated in a blend of brown sugar, balsamic vinegar, and vanilla, then roasted to crispy golden perfection, they make an irresistible snack or topping for your favorite dishes.
Ingredients
Scale
Seeds
- 2 cups (about 320 g) pumpkin seeds, washed and thoroughly dried
Coating
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 teaspoon (5 ml) balsamic vinegar
- 2 tablespoons (25 g) brown sugar, packed
- 1 teaspoon (5 g) kosher salt
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Clean and dry the seeds: Remove the seeds from the pumpkin and clean off as much pulp as possible. Wash the seeds thoroughly under running water. Spread on paper towels and blot dry, then let air dry overnight if possible to ensure crispiness when roasted.
- Preheat the oven: Set your oven to 350°F (175°C) and position the rack in the middle to prevent burning during roasting.
- Prepare the seasoning mixture: Line a baking sheet with parchment paper. In a mixing bowl, combine the dried pumpkin seeds with olive oil, brown sugar, kosher salt, balsamic vinegar, and vanilla extract. Toss thoroughly to coat all seeds evenly.
- Arrange seeds for roasting: Spread the coated seeds evenly in a single layer on the baking sheet, spacing them apart to avoid steaming and ensure crisp roasting.
- Roast the seeds: Place the baking sheet in the oven and roast the seeds for 10 minutes. Then, check frequently and rotate the baking sheet halfway through roasting to promote even browning and avoid burning. Continue roasting for an additional 5 to 10 minutes until the seeds are golden brown and emit a nutty aroma.
- Cool and store: Remove the roasted seeds from the oven and allow them to cool completely on the baking sheet. Once cooled, store the seeds in an airtight container to keep them fresh and crispy.
Notes
- For best results, allow the pumpkin seeds to dry overnight before roasting.
- Use parchment paper to prevent seeds from sticking to the baking sheet and to promote even roasting.
- Keep a close eye in the final minutes of roasting to avoid burning, as oven temperatures can vary.
- These seeds can be stored in an airtight container at room temperature for up to 1 week.
- Experiment with other spices such as cinnamon or cayenne for a different flavor profile.
- Prep Time: 10 minutes plus overnight drying
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
