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Brown Sugar and Curry Roasted Pumpkin Seeds

These crunchy little treats bring a sweet and spicy twist to a fall classic! Using only three ingredients the spice mix comes together in a snap and you only need one bowl!
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Prep Time:5 minutes
Cook Time:6 hours 20 minutes
Total Time:25 minutes
Course: Appetizer, Snack
Keyword: Baking, Easy, Fall, Pumpkin, Quick, Seeds, Snack
Servings: 4

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Measuring Spoons
  • Fork

Ingredients

  • 1 Tbsp Vegetable Oil
  • 1 tsp Curry Paste (red or yellow is perfect here)
  • 1 Tbsp Brown Sugar
  • 1 Cup Pumpkin Seeds (Cleaned and patted dry)
  • Salt

Instructions

  • Start by preheating your oven to 325F and line a baking sheet with parchment paper.
  • Add the vegetable oil, brown sugar, curry paste and a generous pinch, we're talking four fingers here, to a medium-sized bowl.
  • Use a fork to mash the ingredients together until its smooth and combined.
  • Toss your seeds in with the spice mix and combine until everything is evenly coated then transfer to the parchment-lined baking sheet.
  • Bake on the middle rack until golden brown and crisp, 20-25 minutes. You might hear some light popping - don't fret - that's normal!

Notes

The sticky spot in this recipe, literally, is knowing when to take the seeds out of the oven. Too soon and they will end up sticky, too long and the seeds will burn. If you've taken them out and after testing one think 'hmm maybe they could have used a little more time' pop 'em back in for another 5 minutes.