High Fructose Corn Syrup Free Pumpkin Seed Herb Crunch
Toasted, herby, and just a little smoky, this crunchy seed blend is the kind of snack or topper that makes everything it touches taste more interesting. Raw pumpkin seeds get dry-toasted in a skillet until they pop and turn golden, then get tossed with garlic-infused olive oil, cumin, turmeric, smoked paprika, and a pinch of cayenne for serious depth. A squeeze of fresh lemon juice and a handful of chopped parsley and thyme bring it all together with a bright, garden-fresh finish. Packaged snack mixes and seasoned seeds are notorious for sneaking in sweeteners and syrups you never asked for, but every single ingredient here is clean and straightforward — nothing processed, nothing hidden. It comes together in one skillet in just a few minutes, which makes it as practical as it is delicious. Scatter it over salads, soups, roasted vegetables, or grain bowls, or just eat it by the handful straight from the bowl — no judgment.
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Learn more →Ingredients
4 servings
- 1 cup raw pumpkin seeds (pepitas)
- 1 tbsp garlic-infused olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- 1 pinch cayenne pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly.
- 2
Remove the skillet from the heat and immediately drizzle the garlic-infused olive oil over the seeds. Add the cumin, turmeric, smoked paprika, salt, and cayenne, then stir with a wooden spoon until the seeds are evenly coated.
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