Curry Coconut Roasted Pumpkin Seeds
A crunchy, golden snack with Indian spice and tropical flair, these pumpkin seeds are roasted with curry powder, coconut, and maple for a sweet-savory camp treat.
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.
Notes
Let seeds cool fully for maximum crunch. Store in a sealed bag for trail snacking or lunchbox boosts. Use a wooden spoon for even coating.