Pumpkin Spice Crunchy Seeds (Printer-Friendly)
Sweet and crunchy pumpkin seeds coated with cozy spices, ideal for a flavorful snack.
# List of Ingredients:
→ Sweetener and Spices
01 -
3 tablespoons granulated erythritol
02 -
½ teaspoon ground cinnamon
03 -
⅛ teaspoon ground allspice
04 -
⅛ teaspoon ground ginger
05 -
⅛ teaspoon ground nutmeg
06 -
⅛ teaspoon ground cloves
07 -
⅛ teaspoon salt (optional; omit if using salted roasted pumpkin seeds)
08 -
1 tablespoon water
→ Seeds
09 -
1 cup roasted pumpkin seeds
# Preparation Steps:
01 -
Cut a large sheet of aluminum foil and lay it flat on the countertop.
02 -
In a small bowl, thoroughly mix granulated erythritol, cinnamon, allspice, ginger, nutmeg, cloves, and salt. Incorporate water until a smooth paste forms.
03 -
Place the roasted pumpkin seeds in a small skillet over medium-high heat. Stir frequently for 20 to 30 seconds until warmed through.
04 -
Reduce heat to low and add the spice paste to the skillet. Continuously stir with a spatula until all pumpkin seeds are evenly coated.
05 -
Transfer the coated seeds to the prepared foil and spread them into a thin, even layer. Allow to cool at room temperature until the coating hardens and becomes crunchy, approximately 2 hours for optimal texture.
# Additional Suggestions:
01 -
For best results, use store-bought roasted pumpkin seeds to save time. Homemade roasted seeds require rinsing, drying, and baking at 300°F for 30 to 45 minutes before use.
02 -
Granulated sugar or brown sugar can substitute erythritol if preferred.
03 -
Pumpkin spice blend (1⅛ teaspoons) may replace the combination of cinnamon, allspice, ginger, nutmeg, and cloves.
04 -
Coating hardens sufficiently after 10-15 minutes, but texture improves after 2 hours.
05 -
Store cooled seeds in an airtight container for at least two weeks.