Roasted Pumpkin Seeds
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
- Prep: 0 mins
- Cook: 45 mins
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
Instructions
- 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.
Nutritional Info *per serving
- Calories 200
- Fat 25g
- Cholesterol 10mg
- Sodium 170mg
- Carbohydrate 12g
- Fiber 2g
- Protein 11g
