Honey Sriracha Pumpkin Seeds
The combination of honey with Sriracha is a magical thing. It takes that oh-so-amazing garlicky hot sauce to a whole new level. I’m trying to recall exactly when I discovered this, what was it I made with honey and Sriracha before? … but my memory is failing me. Anyway, after I roasted 2 little pumpkins, one for the soup, one for the puree, I had pumpkin seeds that needed roasting. Mom and Dad gave me these pumpkins and they told me these particular pumpkins are grown both for the flesh AND the seeds. So I couldn’t wait to roast up the seeds and honey Sriracha was the first flavor that came to mind. It made the crunchy little seeds a little sweet, a little hot, and quite addictive. I had a hard time keeping myself from eating them all, but I held myself back until I had some daylight to photograph these babies for the blog. Once the photos were taken, the seeds were GONE.
Speaking of Sriracha, I went out to a play last night with my friend–it was a comedy at a funky bar. We ordered dark beer and a funky pizza and it just so happened that the pizza we ordered was drizzled with Sriracha. My friend turned to me and asked me what that wonderful sauce on top was. I was just floored. I guess I just assumed that everyone knows Sriracha! She had heard of the story behind it, but she had never TASTED it! Oh my gosh … seriously? How could you not know about the magnificence of Sriracha? For me, Sriracha is a necessary condiment, way way way above anything like ketchup or mustard.
She has, anyway, decided that she needs to get a bottle of Sriracha. I wonder if I should tell her what magical things happen when you mix Sriracha with honey?
- 1/2 Tablespoon olive oil
- 1 Tablespoon honey
- 1 Tablespoon Sriracha
- Red Robin Seasoning (or salt)
- 1 1/2 - 2 cups raw pumpkin seeds
- Preheat the oven to 400 F. In a small bowl, mix the olive oil, honey and Sriracha with the pumpkin seeds until all the seeds are coated.
- Spray a rimmed baking sheet with cooking spray or line with silicon liner. Spread the seeds out onto the baking sheet and sprinkle with Red Robin seasoning or salt.
- Roast the seeds in the oven for about 20 minutes, stirring every 5 minutes or so, until the seeds are browned. If you hear popping sounds, you are lucky! Your pumpkin seeds will be extra crunchy.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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