WEEKDAYS 1e|12c|p

Zesty Toasted Pumpkin Seeds

Beth Behrs
0 to 15 min

Great for a salad, great as a snack!

  • Ingredients
  • step-by-step directions
Zesty Toasted Pumpkin Seeds
  • 1 cup raw unsalted pumpkin seeds
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • pinch of cayenne pepper
  • Place the pumpkin seeds in a large skillet over medium heat. Cook for 4 minutes, or until toasted, stirring constantly (the seeds will pop slightly as they toast).
  • Combine the canola oil, sugar, cumin, chipotle powder, salt, cinnamon and cayenne in a large bowl. Add the seeds, tossing to coat. Arrange the seeds in a single layer on a paper towel-lined baking sheet and let them cool for 10 minutes.
  • Tip: Store the seeds in an airtight container for up to 2 months. Perfect to top salads or put in trail mix!
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