Salty-Sweet Roasted Pumpkin Seeds
Prep Time
Serves
Cooking Mode
2 cups fresh pumpkin seeds (in shell, pulp discarded)
1 tbsp brown sugar
1 tsp each chili powder, paprika, salt and pepper
½ tsp each Compliments Garlic Powder and Onion Powder
2 tbsp canola oil
2 cups fresh pumpkin seeds (in shell, pulp discarded)
1 tbsp brown sugar
1 tsp each chili powder, paprika, salt and pepper
½ tsp each Compliments Garlic Powder and Onion Powder
2 tbsp canola oil
Directions
1Spread fresh pumpkin seeds on tea towel to dry off.
2Meanwhile, 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.
3Toss 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.
Tips
1
Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
2
Substitute any larger squash seeds if pumpkin seeds are not available.
Disclaimer
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Personal Note
Personal Note
