Roasted Pumpkin Seeds

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 10/26/2020

Crunchy pumpkin seeds get dressed up in your choice of mole spice, sweet and salty or spicy herbed flavor blends.

Cook: 45 min
Serves: 8 Save

Ingredients (22)

  • Mole Spiced:
  • 2 cup dried pumpkin seeds
  • 3 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon ancho chili powder
  • 3 tablespoon cocoa
  • 1 tablespoon finely ground coffee beans (not instant coffee)
  • 2 tablespoon butter, melted
  • 1/2 teaspoon coarse salt
  • Sweet and Salty:
  • 2 cup dried pumpkin seeds
  • 2 tablespoon melted butter
  • 3 tablespoon brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • Spicy Herbed:
  • 2 cup dried pumpkin seeds
  • 1 tablespoon chipotle chili powder
  • 1/2 tablespoon onion powder
  • 2 tablespoon sesame oil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon coarse salt

Directions

  1. Dry 2 cups of pumpkin seeds in 300F oven for 30 minutes; remove and increase temperature to 350F.

  2. Toss seeds with your choice of seasonings and roast at 350F for 15 minutes or until fragrant and crisp.

Winter Paloma

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
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