OBSESSED.

I am obsessed with these pumpkin seeds. Little sweet, little spice, little lime-tang.

See why I’m obsessed?

If you have never roasted your own pumpkin seeds, you are missing out. This recipe and sweet-spice combination is just perfect and I highly recommend using this recipe when you roast your own seeds.

I gave instructions on how to store any that you don’t eat…but my guess is that the entire bowl will be demolished in one shot 😉

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Chili Lime Pumpkin Seeds

Pumpkin seeds have never been better!

Prep Time5

Cook Time3

Servings - servings

Ingredients

2 tsp coconut oil
2 Tbsp turbinado sugar (brown sugar would also work)
1 tsp chili powder
2 cups pumpkin seeds
2 limes, zested and juiced

Instructions

In a medium saute pan, heat the coconut oil over medium high heat.
Stir in turbinado sugar or brown sugar, chili powder, and pumpkin seeds and combine all ingredients until the seeds are evenly coated.
Cook on medium high heat until seeds are light golden brown and the sugar is lightly caramelized. This will happen very quickly. Watch closely and stir continually to prevent overcooking.
Remove from heat and stir in lime juice and zest.
Spread onto parchment paper to cool completely.
Enjoy at room temperature. If you have any left over, store in an airtight container for up to a week at room temperature.