Ingredients
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1 cup fresh seeds from your jack-o'-lantern (about 64 g once roasted), pulled from the strings — or 1 cup store-bought roasted, unsalted whole pumpkin seeds
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1 tbsp olive oil
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1 tsp smoked paprika
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1/2 tsp ground cinnamon
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1/2 tsp fine salt
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Optional: 1/4 tsp cayenne
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1 cup (143 g) whole almonds
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1/2 cup (64 g) roasted unsalted pepitas (shelled pumpkin seeds)
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1/4 cup (40 g) cacao nibs, such as Navitas
Allergens Contains: Tree nuts (almonds). Pumpkin seeds and cacao can be allergens for some people; cacao nibs are often packed in facilities that also handle tree nuts and peanuts.
Instructions
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1
Heat the oven to 325°F. Rinse the pumpkin seeds in a colander and dry them thoroughly with a kitchen towel — wet seeds steam instead of crisping.
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2
Toss the seeds with the olive oil, smoked paprika, cinnamon, salt, and cayenne if using, then spread in a single layer on a rimmed baking sheet.
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3
Roast 20 to 25 minutes, stirring halfway, until the seeds are golden and dry and crackle when you bite one. Add the almonds to the pan for the last 8 minutes, until fragrant.
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4
Cool completely on the pan, about 30 minutes, then toss with the pepitas and cacao nibs. Taste and add a pinch more salt or smoked paprika if you like it bolder, then portion into 1/3-cup (about 40 g) bags.
Meal Prep Tip
Once completely cool, the mix keeps 2 weeks in an airtight jar at room temperature. Bagging it while even slightly warm traps steam and softens the seeds, so give the pan the full 30 minutes.
Storage & Food Safety
Shelf-stable once fully cooled and dried; store airtight in a cool spot for up to 2 weeks. Not suitable for children under 4: whole nuts, seeds, and the fibrous shells of whole pumpkin seeds are choking hazards. For school-age kids, shelled pepitas are easier to chew than whole seeds.
Make It Yours
Nut-free
Swap the almonds for 1 cup roasted sunflower seeds. Protein stays about the same; fiber drops by roughly 1 g per serving.
Budget or pantry-only
No jack-o'-lantern? Use 1 cup store-bought unsalted roasted whole pumpkin seeds, toss them and the almonds with the oil and spices, and bake together for 8 minutes.
Lower-sodium
Halve the salt to 1/4 tsp. Sodium drops to about 75 mg per serving, and the smoked paprika keeps it savory.
Heartier
Add 1/2 cup (60 g) dry-roasted edamame for about 3 g more protein and 30 calories per serving — handy if this is standing in for a snack rather than a side.
If you don't like chocolate
Leave out the cacao nibs and add 1/4 cup unsweetened coconut flakes. Fiber drops by about 1 g per serving.
Nutrition
Per serving (1/3 cup, about 40 g) — estimate. USDA doesn't report sugars for whole roasted pumpkin seeds, so total sugars may run slightly higher; seed values also vary from pumpkin to pumpkin.
Calories
230
Net Carbs
5g
Total Carbs
11g
Fiber
6g
Total Sugars
1g
Added Sugars
0g
Protein
8g
Fat
19g
Saturated Fat
3g
Sodium
150mg
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
SnackHigh FiberMake-aheadPumpkin SeedsBakedLow-Carb
