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.
The first thing you’ll 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.
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
Now, 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.
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?!
Line a large baking sheet with parchment paper, spreading the seeds out into a single layer.
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!
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.