She Strengthens

Spicy Pumpkin Seeds with an Asian Twist

Looking for a flavorful snack to spice up your day? Look no further! This easy recipe combines the crunch of roasted pumpkin seeds with the bold flavors of wasabi and coriander.

Gathering Your Ingredients

To get started, you’ll need 2 cups of pumpkin seeds. You can use raw pumpkin seeds, also known as pepitas, or save the seeds from your next pumpkin-carving session. Simply rinse them in a strainer to remove any pulp and pat them dry with a paper towel. They may take a few minutes longer to roast depending on their freshness.

Roasting to Perfection

Preheat your oven to 375°F and position a rack in the middle. In a bowl, toss the pumpkin seeds with 2 teaspoons of vegetable oil until they’re evenly coated. Spread them out on a baking sheet and roast for 10-15 minutes, stirring every 5 minutes, until they’re aromatic, crisp, and browned.

Adding the Flavors

While the seeds are still warm, sprinkle 1 teaspoon of wasabi powder, 3/4 teaspoon of ground coriander, and 2 teaspoons of kosher salt over them. Toss to combine, ensuring the flavors are evenly distributed.

Savoring the Results

Enjoy your spicy pumpkin seeds fresh from the oven or store them in an airtight container at room temperature for up to 5 days. With this recipe, you’ll have a delicious snack that’s perfect for any occasion.

Recipe Details

Yields: 2 cups
Difficulty: Easy
Total Time: 10 minutes
Active Time: 10 minutes

Tips and Variations

For an extra kick, add more wasabi powder to taste. Experiment with different spice combinations to create your own unique flavor profiles. This recipe is perfect for snacking on the go or as a crunchy addition to your favorite salads.