Like beer nuts, but seeds. Beer seeds.

We’re making homebrew tonight. . .

Beer Seeds (PDF)
Recipe 291 of 365

Here’s a simple sweet-and-salty pumpkin seed snack that leaves just a bit of spice on the tongue. Might have to wash that down with a beer. Spiced pumpkin seeds are also great on soups or salads.

TIME: 10 minutes active time
MAKES: Munchies for a party

1 teaspoon olive oil
2 teaspoons toasted sesame oil
1 teaspoon salt
1 tablespoon (packed) brown sugar
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 teaspoon poppy seeds
2 teaspoons sesame seeds
3 cups raw pumpkin seeds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, stir the first eight ingredients into a paste. Add the pumpkin seeds, and stir to blend well. Spread the seeds on the baking sheet, and bake 15 to 20 minutes, stirring every five minutes or so, until the seeds are uniformly browned. Shake extra salt over hot seeds, if desired, and transfer to a paper towel-lined plate to cool until the seeds stop making popping noises. Store cooled seeds in a sealed container at room temperature, up to one week.