Sweet & Spicy Pumpkin Seeds 2 Ways ~ Candied Cinnamon or Honey Siracha

So you've carved a pumpkin for Halloween but you're not sure what do with all its seeds, maybe you throw them away or maybe you bake them every year for your family, but you're getting bored of the same old roasted pumpkin seeds like me. If you're like me and want to try something new with your seeds this year, I have not one but two fun easy twists on the classic roasted pumpkin seeds.

We made two delicious snacks for you to try out, candied cinnamon pumpkin seeds and honey siracha pumpkin seeds!

an average sized pumpkin pumpkin

basic supplies: a knife, large scooping spoon, a utensil to mix the seed mixtures, a couple bowls, a baking sheet, tinfoil, and parchment paper.

For the candied cinnamon pumpkin seeds

• 1/2 cup of pumpkin seeds
• a pinch salt
• 1 1/2 tbsp. sugar (not brown sugar, I love brown sugar but the moisture will make them sticky)
• 1/2 tsp. of cinnamon
• 11/2 tbsp. melted margarine

For the honey siracha pumpkin seeds

• 1/2 cup of pumpkin seeds
• a pinch of salt
• 1/4 tsp of ground pepper
• 1/4 tsp. of onion powder
• 1/4 tsp of garlic powder
• 2 tsp of siracha
• a drizzle of honey
• 1/2 tbsp. of olive oil

This is probably the hardest part of this whole snack. Take a knife and carefully cut and opening in the top and use a hardy large scooping spoon to take out the pumpkin guts. Place the guts into a large bowl and remove the seeds from the guts. Take your seeds, wash and rinse multiple time until all the guts are removed and then leave your seeds to dry.

Before the next steps preheat the oven for 275°F

This is probably the easiest snack ever! Simply combine all your ingredients in a bowl and set aside for later. For the candied cinnamon pumpkin seeds add 1/2 cup of pumpkin seeds to a bowl and then add a pinch salt, 1 1/2 tbsp. sugar, 1/2 tsp of cinnamon, 1 1/2 tbsp. melted margarine and stir until well combined and set aside for later.

Similar to the last, simply combine all these ingredients in a bowl and mix. For the honey siracha pumpkin seeds add 1/2 cup of pumpkin seeds to a bowl and then add a pinch salt, 1/4 tsp of ground pepper, 1/4 tsp of onion powder, 1/4 tsp of garlic powder, 2 tsp of siracha, a drizzle of honey, and 1/2 tbsp. of olive oil. Stir until well combined and set aside.

Let you pumpkin seed mixtures sit for at least 10 minutes. Prepare two baking sheet with tin foil and parchment on top. Once your pumpkin seeds have sat, spread them out separately on the two parchment sheets making sure the seeds don't overlap so they roast properly. Place them in the oven for 15 to 20 minutes, then take them out and flip each seed. Put your seeds back in the oven for another 15 to 20 minutes.

Important note: make sure to keep an eye on your seeds, because when roasting with sugars they can easily burn.

Depending on your oven they may need to roast for shorter or longer. When they look how they do in the photos here, try taking them out and snapping a seed in half. If the seed bends it needs to roast for longer and if it cracks in half, you should be good to start snacking once they have cooled.

Once they are done roasting, pour into bowls and start munching. If you're feeling wild try mixing some of them together for a great sweet and spicy mix.