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Pumpkin seed seasoning

Course Snack
Cuisine American
Keyword fall snack, pumpkin seed snack, roasted pumpkin seeds, seasoned pumpkin seeds
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
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

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.