Paprika Pumpkin Seeds with Sesame
A short roast makes shelled pumpkin seeds crisp and brings out the paprika aroma. Sesame is added near the end because Moayeri’s sesame seeds are already roasted. Enjoy the mixture as a snack or sprinkle it over soup and salads after they are plated.
- Prep
- 5 min
- Cook
- 12–16 min
- Yield
- 6 snack portions
- Note
- Oven 160°C
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Shelled pumpkin seeds | 150 g | Shop ingredient |
| Olive oil | 2 tsp | – |
| Paprika | 1 tsp | Shop ingredient |
| Roasted sesame seeds | 1 tbsp | Shop ingredient |
| Zaatar, optional | 1 tsp | Shop ingredient |
| Fine salt | ¼ tsp or to taste | – |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Pumpkin Seeds without Shell
In stock
Method
Heat the oven
Heat the oven to 160°C conventional. Line a shallow tray with baking paper so the seeds spread in a single layer.
Season evenly
Toss pumpkin seeds with oil, paprika and salt until lightly coated. If adding a salted zaatar blend later, start with less salt.
Roast and stir
Spread on the tray and roast 12–16 minutes, stirring after 6 minutes. They should smell nutty and turn lightly golden; watch closely near the end.
Finish and cool
Stir in roasted sesame and optional zaatar for the final 2 minutes. Cool completely on the tray before transferring to a dry airtight jar.
Helpful tips
- The seeds crisp as they cool; avoid roasting them until dark.
- Cool fully before closing the jar so trapped steam does not soften the seeds.
Frequently asked questions
Can I use seeds with shells?
This timing is for shelled pumpkin seeds. Seeds in their shells need a different method.
How long do they keep?
Store in a cool dry place for up to a week for the best crunch.