Makes approximately 2 pounds
What you need:
2 pounds roasted, salted pumpkin seeds
1 cup hot suace
2 tablespoons peanut oil
Juice of 1 lime
1 teaspoon sugar
1/4 cup bottled crushed jalapeños, drained
1/8 tsp liquid smoke
What you do:
- In a large, resealable plastic bag, place pumpkin seeds. In a 1-cup glass measuring cup, combine remaining ingredients, stirring thoroughly. Pour marinade over seeds, seal bag, and squeeze to mix thoroughly. Marinate in the refrigerator overnight, turning bag a few times.
- Preheat oven to 250 degrees and line a baking sheet with parchment paper. Spread pumpkin seeds evenly, then roast for 2 to 2-1/2 hours, stirring every half hour. Turn oven off and let pumpkin seeds rest in closed oven overnight to dry out. Store in airtight containers lined with paper towels.
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