Look at these toasted pumpkin seeds. Aren’t they adorable? Sitting there all shy and peaceful, like a little girl in a schoolyard. You know, the one in the pink dress with the pigtails and the stunning smile. They could never possibly do anything mean or cross, right?
You would be right if that little girl had a pension for torturing small furry animals and little brothers. These pumpkin seeds have a dark side, but it’s well hidden. Lying in wait within that peaceful and calm exterior is a fiery bite that will send the squeamish running for milk or ice cream. You see, these pumpkin seeds are in league with a devilishly hot concoction known as sriracha, an intense Thai pepper sauce.
And they are both out to get you when you aren’t looking.
I’m not taking credit for the base recipe here. It’s a riff on a recipe from Elise at Simply Recipes, and her original recipe is linked at the bottom of this piece. My addition was hiding some heat in the mix by adding copious amounts of hot sauce to the liquid that usually adds the saltiness to the seeds.
By adding the sauce to the water, it goes all sneaky and doesn’t discolor the seeds at all, leaving you with something that looks innocent enough on the surface, but packs quite a surprise if you don’t know what you’re digging in to. If you’re not a fan of fiery foods, these probably aren’t for you.
My kids loved them. Seriously. They fell on them like wild dogs.
If you and your brood aren’t into spicy foods, simply adjust the levels of heat to suit your preferences or remove it altogether and have fun with this method. It will work on just about any type of edible seed you happen to encounter on your culinary journey, so be sure to try it out the next time you have a squash to core in your kitchen. You’ll end up with a snack for the following day for free!
What I would have done differently had I thought of it at the time:
Next time I’ll add something to the water that will color the seeds to let people know what they’re getting into. My wife has an allergy to extremely spicy foods, so I don’t feel right leaving them unmarked, as it were. Other han that, they are fabulous!
Links to other recipes like this: