Pumpkin seed seasoning
Be the first to rate it
Fresh pumpkin seeds tossed with Worcestershire, paprika, cumin and cayenne, then slow-baked until dry and lightly browned. A crunchy snack for fall.
Ingredients
- 2 cups fresh pumpkin seeds
- 2 tablespoons canola oil
- 1 teaspoon Worcestershire sauce
- 1/8 to 1/4 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Equipment
- mixing bowl
- baking sheet
Directions
- In a small bowl, toss the pumpkin seeds with the oil, Worcestershire sauce and hot pepper sauce.
- Stir the salt, paprika, cumin and cayenne together, then sprinkle over the seeds and toss to coat.
- Line a 15x10x1-in. baking pan with foil and grease the foil. Spread the seeds in the pan. Bake uncovered at 250° for 45-50 minutes, until lightly browned and dry, stirring now and then.
- Let cool completely.
Notes
Store in an airtight container.
Nutrition
Serving: 37g | Calories: 212kcal | Carbohydrates: 3.7g | Protein: 9.8g | Fat: 19g | Saturated Fat: 3.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 161mg | Potassium: 272mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 101IU | Vitamin C: 0.8mg | Calcium: 17mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; canola oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.