Easy cleanup and easy packing make this snack a campsite favorite: roast once, toss in a bag or jar, and you’ve got something crunchy on demand without dirtying extra gear. Curry Coconut Roasted Pumpkin Seeds also hold up well to travel, so they’re perfect for make-ahead weekends when you’d rather spend your time hiking than fussing over food.
Heat wakes up the curry powder, the coconut turns toasty and fragrant, and a touch of maple gives the seeds a glossy coat that cools into a crisp crunch. The flavor hits warm and savory up front, then drifts into a mellow, lightly sweet finish—exactly what you want when the air gets sharp and you’re lingering by the fire.
They’re flexible to cook, too: use a foil-lined sheet on a camp stove, a skillet with steady stirring, or a Dutch oven with the lid cracked to let steam escape. Stash them in your daypack for trail snacks, scatter over soup or chili, or set a bowl out for everyone to grab between meals.
Curry Coconut Roasted Pumpkin Seeds
Equipment
- Cast iron skillet
- Spoon
Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon curry powder
- 1/2 teaspoon sea salt
Instructions
- Heat skillet over medium campfire heat. Add olive oil and swirl to coat.
- Add pumpkin seeds and coconut flakes. Toast, stirring often, for 7-8 minutes until seeds start to pop and coconut turns golden.
- Reduce heat and stir in maple syrup, curry powder, and salt. Cook 2-3 more minutes, stirring constantly until seeds are glazed and fragrant.
- Spread on foil or a tray to cool and crisp before serving.