Coffee and Chili Flavored Pumpkin Seeds

RECIPE TYPE Snack
DIET Vegan
Have you ever had a Mexican mocha? That was my inspiration for Coffee and Chili Pumpkin Seeds… minus the chocolatey parts. I wanted the depth you get in coffee, plus some of that heat.
|Written November 16, 2012

INGREDIENTS

  • 1 cup raw pumpkin seeds
  • ⅛ teaspoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon coffee, finely ground
  • ½ teaspoon sugar
  • ½ teaspoon sea salt
TOTAL TIME45minutes
PREP20minutes
COOK25minutes

Coffee Chili Roasted Pumpkin Seeds

1

The first thing you need to do is clean the pumpkin seeds. Separate the seeds from the stringy pumpkin guts. Transfer them to a bowl of water. The seeds float, and the guts sink. So just clean them in the water. You can watch this video on how.

2

I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. To do this, place seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.

Salted Pumpkini Seeds by Boiling Them

3

Now mix 1 cup of pumpkin seeds with 1/8 teaspoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of finely ground coffee, 1/2 teaspoon of sugar and 1/2 teaspoon of sea salt. How tasty does this chili and coffee seasoning look?!

Coffee and Chili Spice Mix for Roasted Pumpkin Seeds

4

Line a large baking sheet with parchment paper, spreading the seeds out into a single layer.

5

Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted–don’t let them burn!

Enjoy!

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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