Pumpkin seeds in a sweet and tangy glaze

Votes: 1

How to Make - Sweet and Spicy Glazed Pumpkin Seeds

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 264, total fat 21 G., saturated fats 4 G., proteins 13 G., carbohydrates 11 G., fiber 3 G., cholesterol 0 mg, sodium 133 mg, sugar 6 G.

After cutting open a large pumpkin, don't throw away those precious pumpkin seeds! With this recipe, you can not only properly roast them but also turn them into a delicious snack. We've enhanced the flavor of roasted pumpkin seeds by adding a touch of Sriracha sauce and honey for a perfect balance of savory and sweet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups raw pumpkin seeds (from 1 large pumpkin)
2 tablespoons of honey
2 tablespoons Sriracha sauce
1 tbsp lime zest + 1 tbsp juice
1/4 tsp garlic powder

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin seed, honey, Sriracha sauce, garlic powder, lime zest

Cooking the dish according to the recipe:

Preheat the oven to 150°C. Place the pumpkin seeds in a colander and rinse off any pulp and fiber. Spread the seeds on a rimmed baking sheet and toast in the oven for 30-45 minutes.
Combine the seeds in a medium bowl with the honey, Sriracha sauce, lime zest and juice, then add the garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, coating evenly.

Return the seeds to the baking sheet, spread them out in an even layer, and bake until slightly darkened and dry, about 35 minutes. Let cool, then break up any clumps and enjoy!

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Appetizers / Beer snacks / Snacks / Food Network - recipes

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