The first Recipe ReDux of the year is “Start Smoking in the New Year” and it’s all about smokey spicy goodness. To me, the very first thing I think about when you say “smokey” is chipotle chili. It’s spicy, as chili peppers usually are, but it’s also distinctly smokey. It adds depth of flavor that red pepper flakes or regular chili powder often lack.
I love pairing this smokey spicy flavor with something sweet to balance it. I love using it on butternut squash or sweet potato. This time I paired it with maple syrup. I added just a touch of cumin to round out the flavor, a dash of salt, and a bit of olive oil to help it stick. Then I drenched raw pumpkin seeds with the mixture and baked it off. The result is crunchy, sweet, spicy, and smoking hot – the perfect snack.
Maple Chipotle Roasted Pumpkin Seeds
1 cup raw shelled pumpkin seeds
1 olive oil teaspoon
2 tablespoons pure maple syrup
1-2 teaspoon Chipotle chili powder (depending on how spicy you like it)
½ teaspoon ground cumin
Dash of salt
1. Preheat oven to 300F. Line a large, rimmed baking sheet with parchment paper or tin foil, then set aside.
2. In a bowl, combine all the ingredients and mix until the seeds are well coated.
3. Spread in a single layer on the baking sheet and bake until the seeds are golden and crunchy, about 20 minutes, stirring halfway through. Allow the seeds to cool for at least 15 minutes, then break them up (as it cools it will harden) and snack away!