Ingredients:

  • 2 cups raw pumpkin seeds
  • 4 cups water
  • 2 tbsp sea salt
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/2 tsp cracked black pepper
  • 1 tsp brown sugar

Instructions:

  1. Place the 4 cups of water and 2 tbsp of sea salt into your saucepan and bring to a rolling boil. Add your 2 cups of raw seeds and simmer for 10 minutes until the shells look slightly translucent.
  2. Drain the seeds in a colander and spread them onto a clean kitchen towel. Pat them vigorously until no visible moisture remains.
  3. In a medium bowl, whisk together the 1.5 tbsp olive oil, chili powder, garlic powder, smoked paprika, cayenne, onion powder, and black pepper. Toss the dried seeds in this mixture until every seed is coated in a dark, spicy sludge. Hold back the brown sugar for now.
  4. Spread the seeds in a single layer on your prepared baking sheet. Roast at 300°F for about 35 minutes, stirring every 10 minutes until the seeds start to sizzle and smell toasted.
  5. Sprinkle the 1 tsp of brown sugar over the seeds and toss them one last time. Return to the oven for 5 to 10 minutes until the sugar is melted and the seeds are a deep golden amber. Remove one seed, let it cool for a second, and bite it — it should shatter instantly.
  6. Transfer the seeds (parchment and all) to a wire cooling rack. As they cool, the residual heat will continue to dry them out, making them even crispier. Wait at least 15 minutes before snacking.