Spicy Roasted Pumpkin And Sunflower Seeds Recipe

Name: Spicy Roasted Pumpkin And Sunflower Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raw pumpkin seeds; 1 cup raw sunflower seeds; 3 Tablespoons brown sugar; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; pinch of ground cloves; 1/2 teaspoon cayenne pepper; 3/4 teaspoon salt, plus more to taste after baking; 3/4 teaspoon dried chili flakes; 1 large egg white; plus generous pinches of each of these spices to sprinkle over the top of the nuts just before they go in the oven.

Servings: persons

1 cup raw pumpkin seeds
1 cup raw sunflower seeds
3 Tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
pinch of ground cloves
1/2 teaspoon cayenne pepper
3/4 teaspoon salt, plus more to taste after baking
3/4 teaspoon dried chili flakes
1 large egg white
plus generous pinches of each of these spices to sprinkle over the top of the nuts just before they go in the oven.

1
Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
2
Mix together salt, sugar and spices. Set aside.
3
Whip egg white in a medium bowl until loose and frothy. Add the raw nuts and toss to coat. Add the mixed spices. Toss to coat as evenly as possible.
4
Spread seasoned nuts in a single layer across the greased cookie sheet. Sprinkle nuts with a bit more seasoning. A generous pinch of each. You can totally eyeball it.
5
Place nuts in the oven and let bake for 7 minutes. Remove nuts from the oven to toss and flip. Return to the oven for another five minutes. Toss and flip them again and then bake for another 3 minutes. Nuts should be nicely browned. Carefully taste the nuts and add more salt to taste. Cool nuts completely before serving. Store in an airtight container for a week.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup raw pumpkin seeds, 1 cup raw sunflower seeds, 3 Tablespoons brown sugar, 1 tablespoon chili powder, and more.

Yes, Spicy Roasted Pumpkin And Sunflower Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Roasted Pumpkin And Sunflower Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions