Roasted Pumpkin Seeds

Yield: 8 servings
Prep: 0 mins
Cook: 45 mins

Recipe by Relish

Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

Mole Spiced: 2cups dried pumpkin seeds; 3tablespoons brown sugar; 1teaspoon cinnamon; 1tablespoon ancho chili powder; 3tablespoons cocoa; 1tablespoon finely ground coffee beans (not instant coffee); 2tablespoons butter, melted; 1/2teaspoon coarse salt
Sweet and Salty:: 2cups dried pumpkin seeds; 2tablespoons melted butter; 3tablespoons brown sugar; 1/2teaspoon coarse salt; 1/2teaspoon cinnamon
Spicy Herbed:: 2cups dried pumpkin seeds; 1tablespoon chipotle chili powder; 1/2tablespoon onion powder; 2tablespoons sesame oil; 1tablespoon dried parsley; 1/2teaspoon coarse salt

Dry pumpkin seeds in 300F oven for 30 minutes. Then toss with seasonings and roast at 350F for 15 minutes or until fragrant and crisp. Makes 2 cups.