Tuesday, May 9, 2017

Zesty Toasted Pumpkin Seeds

I saw this on the Chew last week and had all the ingredients to give it a try.  Next time I will leave out the sugar and add a bit more cayenne.

Zesty Toasted Pumpkin Seeds
The Chew-- Beth Behrs

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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