Ingredients
Scale
- 2 cups raw pepitas (pumpkin seeds, hulled)
- 2 tablespoons olive oil or melted coconut oil
- 2 tablespoons maple syrup (pure maple syrup preferred)
- 1 tablespoon coconut sugar (or brown sugar)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, adjust to taste for desired spiciness)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
- Combine Pepitas and Oil: In a large bowl, add the raw pepitas and olive oil (or melted coconut oil). Toss well to ensure that all the pepitas are evenly coated with the oil. This helps the spices adhere and promotes even roasting for maximum crunch.
- Mix Dry Spices and Sweeteners: In a separate small bowl, whisk together the maple syrup, coconut sugar (or brown sugar), chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Whisk until the sugar is mostly dissolved into the maple syrup and the spices are well combined, creating a flavorful and aromatic mixture.
- Coat Pepitas with Sweet & Spicy Mixture: Pour the sweet and spicy mixture over the oil-coated pepitas in the large bowl. Use a spatula or your hands to thoroughly toss the pepitas, ensuring that each seed is evenly coated with the flavorful mixture. This step is crucial for getting that consistent sweet and spicy coating on every pepita.
- Spread Pepitas Evenly on Baking Sheet: Spread the coated pepitas in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can lead to steaming rather than roasting, resulting in less crispy pepitas. If necessary, use two baking sheets to ensure even spreading.
- Roast to Crispy Perfection: Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the pepitas are golden brown and fragrant. Stir the pepitas halfway through the roasting time, around the 10-minute mark, to ensure even cooking and prevent burning. Keep a close eye on them during the last few minutes of roasting as they can go from perfectly toasted to burnt quickly.
- Cool Completely for Maximum Crunch: Once roasted, remove the baking sheet from the oven and let the pepitas cool completely on the baking sheet. As they cool, they will crisp up even further. Resist the temptation to eat them while they are still warm, as they won’t be as crunchy. Allowing them to cool fully is key to achieving that perfect pepita crunch.
- Enjoy and Store: Once completely cooled, the Sweet & Spicy Pepitas are ready to enjoy! You can serve them immediately as a snack, appetizer, or topping. Store any leftover pepitas in an airtight container at room temperature for up to a week. They are best enjoyed within a few days for optimal freshness and crunch.
Nutrition
- Serving Size: one normal portion
- Calories: 120-150 kcal
- Sugar: 3-5g
- Sodium: 70-100mg
- Fat: 9-12g
- Saturated Fat: 1-2g
- Carbohydrates: 8-10g
- Fiber: 1-2g
- Protein: 4-5g
- Cholesterol: 0mg