20 Mexican Roasted Pumpkin Seeds Recipe Prepare To Be Amazed!
Published on: May 2, 2024
Roasted pumpkin seeds are a delicious and nutritious snack that can be enjoyed year-round. While many may be familiar with traditional flavors like salt and pepper, there are countless variations of this versatile recipe. One such variation is the Mexican roasted pumpkin seeds recipe, which adds a bold and flavorful twist to the classic snack. Not only is this recipe easy to make, but it's also a great way to use up leftover pumpkin seeds from carving pumpkins for Halloween. Let's dive into the steps for creating this delicious and spicy snack.
Main Ingredients: Pumpkin Seeds, Pink Salt, Extra Virgin Olive Oil
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Spiced Honey Roasted Pumpkin Seeds
Main Ingredients: Pumpkin Seeds, Olive Oil, Chili Powder, Smoked Paprika
The Ingredients
To make these Mexican roasted pumpkin seeds, you'll need a few key ingredients. First and foremost, you'll need pumpkin seeds (also known as pepitas). You can either use leftover pumpkin seeds from carving or buy them pre-shelled. You'll also need olive oil, salt, cumin, chili powder, and garlic powder. These spices are what give the pumpkin seeds their delicious Mexican flavor.
Optional Ingredients
While the above ingredients are the main components of the recipe, there are also some optional ingredients you can add to make the flavor even more complex. These include paprika, onion powder, oregano, and cayenne pepper. You can also add a touch of honey or agave nectar for a hint of sweetness.
The Process
To start, preheat your oven to 300 degrees Fahrenheit. While the oven is heating up, clean and dry your pumpkin seeds. In a bowl, mix together the pumpkin seeds, olive oil, and salt. Add in your desired spices and mix until the seeds are evenly coated. Spread the seeds out in a single layer on a baking sheet lined with parchment paper.
Baking Time
Place the baking sheet in the oven and bake for 20-25 minutes. Stir the seeds every 10 minutes to ensure they are cooking evenly and not burning. Once the seeds are a light golden brown, take them out of the oven and let them cool for a few minutes before enjoying.
Storage
If you have any leftover Mexican roasted pumpkin seeds, you can store them in an airtight container for up to 2 weeks. They make a great on-the-go snack or can be added to salads, soups, or trail mix for an extra crunch.
In conclusion, this Mexican roasted pumpkin seeds recipe is a delicious and easy way to add some spice to your snacking routine. With just a few simple ingredients and minimal prep time, you can create a flavorful and nutritious snack that everyone will love. Give it a try and see for yourself!
