Salty-Sweet Roasted Pumpkin Seeds

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 6

Ingredients

  • 2 cups fresh pumpkin seeds (in shell, pulp discarded) 500 mL
  • 1 tbsp brown sugar 15 mL
  • 1 tsp each chili powder, paprika, salt and pepper 5 mL
  • 1/2 tsp each Compliments Garlic Powder and Onion Powder 2 mL
  • 2 tbsp canola oil 30 mL

Directions

  • Step 1

    Spread fresh pumpkin seeds on tea towel to dry off.

  • Step 2

    Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.

  • Step 3

    Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.

Tip

Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.

Substitute any larger squash seeds if pumpkin seeds are not available.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 110
  • Fat 8 g
  • Saturated Fat 1.5 g
  • Carbs 3 g
  • Sugar 2 g
  • Protein 4 g
  • Fibre 1 g
  • Sodium 200 mg