📝 About This Recipe
Transform your autumn harvest into a gourmet snack with these ultra-crunchy, air-fried pumpkin seeds. By utilizing the rapid circulation of an air fryer, we achieve a superior 'snap' and perfectly toasted interior that traditional ovens often miss. Tossed in a warm blend of autumnal spices and a hint of vanilla, these seeds bridge the gap between a healthy snack and a decadent bakery treat.
🥗 Ingredients
The Seeds
- 2 cups Fresh Pumpkin Seeds (scooped from a carving or sugar pumpkin)
- 1 tablespoon Sea Salt (for the boiling water)
- 4 cups Water (for parboiling)
The Sweet Spice Coating
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1/2 teaspoon Vanilla Extract (pure extract)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon (Saigon cinnamon for extra punch)
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/8 teaspoon Ground Allspice
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
👨🍳 Instructions
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1
Begin by scooping the seeds out of your pumpkin. Place them in a large bowl of water; the seeds will float to the top while the heavy pulp sinks, making them easier to separate.
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2
Rinse the seeds thoroughly in a colander under cold running water until they are no longer slimy to the touch.
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3
In a medium saucepan, bring 4 cups of water and 1 tablespoon of sea salt to a boil. Add the cleaned seeds and simmer for 10 minutes. This 'parboiling' step ensures the inside of the seed is cooked and helps the shell become extra crispy.
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4
Drain the seeds and spread them out onto a clean kitchen towel. Pat them very dry. The drier the seeds, the crunchier the final result will be.
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5
Preheat your air fryer to 325°F (160°C). If your air fryer doesn't have a preheat setting, let it run empty for 3 minutes.
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6
In a large mixing bowl, whisk together the melted butter, maple syrup, and vanilla extract.
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7
In a separate small ramekin, blend the granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and fine sea salt.
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8
Add the dried pumpkin seeds to the bowl with the butter mixture and toss until every seed is glistening and well-coated.
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9
Sprinkle the dry spice and sugar mixture over the wet seeds, tossing continuously to ensure an even distribution of spice.
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10
Place the seeds into the air fryer basket in a single, even layer. Do not overcrowd; if you have a small air fryer, work in batches.
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11
Air fry for 15-20 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to ensure the seeds toast evenly and don't stick to the bottom.
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12
Check for doneness around the 15-minute mark. The seeds should be golden brown and fragrant. They will continue to crisp up as they cool.
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13
Spread the roasted seeds out on a sheet of parchment paper to cool completely. This prevents them from steaming and becoming soft.
💡 Chef's Tips
Don't skip the boiling step! It seasons the seed from the inside out and tenderizes the tough outer hull. Ensure the seeds are bone-dry before adding the oil/butter; moisture is the enemy of a good crunch. If you notice the sugar browning too quickly, lower the air fryer temperature to 300°F for the final 5 minutes. Store cooled seeds in an airtight glass jar for up to two weeks to maintain peak freshness. For a spicy kick, add a pinch of cayenne pepper to the sugar mix.
🍽️ Serving Suggestions
Sprinkle over a bowl of warm butternut squash soup for a textural contrast. Use as a crunchy topping for a fall-themed kale and apple salad. Serve alongside a glass of chilled apple cider or a hot chai latte. Fold them into a batch of homemade granola or trail mix. Garnish a scoop of vanilla bean ice cream for a sweet and salty dessert.