I’ve been using some form of this recipe almost every week. It can be done on almost any nut or seed- I’ve used it on almonds, walnuts, pecans, & pumpkin seeds. It’s versatile- I put it on my salads, yogurt, or just have alone as a snack. And it adds the perfect amount of oomph to bring out the natural flavors of the nut/seed while adding a kick of spice and hint of sweetness to it.
Don’t be timid- this recipe is actually quite simple and it’s so worth making your own version of candied nuts. It not only tastes better, but you can control EXACTLY how you want it- add more sugar for sweetness or add more chili for spice. It takes a total of about 20 minutes between baking and coating. Make a big batch so you have this as a go-to for the next two or so weeks.
Toasted & Spiced Pumpkin Seeds
1 cup pumpkin seeds (raw, unsalted)
1-2 tablespoons coconut oil, butter, or grapeseed oil
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 to 1/2 teaspoon chili powder (depends on how much spice you want!)
2 tablespoons coconut sugar or brown sugar
Preheat oven to 375. Place pumpkin seeds on a baking sheet (dry, no oil). Place in oven until turning slightly brown, about 7 minutes. They can go from fine to burnt quickly, so I’d check every minute after 6 or so.
Let pumpkin seeds slightly cool. Place a large skillet over low to medium heat. Add in coconut oil and pumpkin seeds. Sprinkle in sea salt, cinnamon, and chili powder and stir until the pumpkin seeds are thoroughly and evenly coated. Saute for an additional minute and then place in a large bowl or container for them to cool.
Store in an airtight container for up to 2 weeks.