Sweetly Spiced Roasted Pumpkin Seed & Raisin Snack Mix

6 | November 2, 2012

You guessed it… Another raisin post. How could I not? The flavor of a raisin just goes right along with fall spices like ginger, cinnamon, and nutmeg. It’s like prosciutto and figs, beer and peanuts, Brett Favre and gorgeous, Snookie and a pound or two of makeup…you can’t have one without the other.

That’s why when I was toasting up these sweet pumpkin seeds after Tim and Mia had carved a jack-o-lantern, I had to throw in a little raisin power to make the perfect fall snack mix. Did you know that studies show that raisins control your hunger by keeping you fuller longer or that raisins are as effective as sport chews for fueling workouts? True story. My husband even uses raisins when training for ultra-marathons. He says they keep his energy up for longer periods of time. Combined with the fact raisins naturally have a low glycemic index, are high in fiber and antioxidants, and provide you with potassium and iron, these little sun dried fruits are the perfect snack. Just a little raisin knowledge I picked up on my recent trip to California as part of the California Raisin Ambassador Program that I’m involved with. Add pumpkin seeds to the mix and you got a little super food in your hands.

Sweetly Spiced Roasted Pumpkin Seed & Raisin Snack Mix, is a simple but insanely delicious natural snack that is so much fun to make with your kids. Crunchy fresh roasted pumpkin seeds that are spiced with pumpkin pie spices combined with sweet raisins make for the ultimate fun fall snack.

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Sweetly Spiced Roasted Pumpkin Seed & Raisin Snack Mix
makes about 2 cups 

  • 1 large pumpkin
  • 4 cups water
  • 1 tablespoon salt
  • 1 tablespoon grapeseed or canola oil
  • 1 1/2 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon fresh grated nutmeg
  • 1/2 cup Raisins

 

Cut off the top 3 to 4 inches of the pumpkin. Then scoop out seeds and discard any stringy fiber from the seeds. Place in a strainer and rinse well. You should have about 2 cups of seeds.

Preheat the oven to 275°F. In a pot, bring water to a boil and add salt and pumpkin seeds. Boil for 10 minutes.

Transfer the seeds to a towel and pat dry.

In a bowl, combine pumpkin seeds, oil, sugar, cinnamon, ginger, and nutmeg. Stir well to evenly coat the seeds.

Line a baking sheet with parchment paper and evenly spread out the seeds. Place in the oven and roast for 1 hour.

Once the seeds are roasted, place in a bowl and toss them with the raisins.

 

And there you have a crunchy, sweet, healthy, and irresistible snack. I love this recipe and any roasted pumpkin seed recipe for that matter because kids get to see where the seeds come from and have a blast mixing all of the ingredients together. So before you toss your Halloween/Thanksgiving decor pumpkins save the seeds and have a delicious snack.

I did say irresistable, right? Between the 4 year-old and the dog, I’m surprised I get any photos at all.

 

    Comments

  • janelle


    YUMMO! You nailed it and I love your intro to this post;). Does the boiling help crisp up the pumpkin seeds?

    • In Sock Monkey Slippers


      Thanks Janelle! Boiling the seeds actually cooks the seed itself so its more edible and then roasting makes them crispy. So the outcome is a crisp and crunchy exterior and a moist interior. yum

  • Kari@Loaves and Dishes


    I usually make my roasted pumpkin seeds savory. The caramelly(is that a word?)brown sugar and all those spices may have me converted.

  • Alli Aars


    Okay, embarrassed to say that I am just now stopping by your blog! Been meaning to for weeks. Love everything here! It’s all making me hungry. :) Hope you are settling in nicely!

  • JulieLineberry


    DO you think other squash seeds would work like butternut or Hubbard squash.?

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