- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 2 cups
- fresh pumpkin seeds (in shell, pulp discarded)
- 500 mL
- 1 tbsp
- brown sugar
- 15 mL
- 1 tsp
- each chili powder, paprika, salt and pepper
- 5 mL
- 1/2 tsp
- each Compliments Garlic Powder and Onion Powder
- 2 mL
- 2 tbsp
- canola oil
- 30 mL
Method
- Step 1
- Spread fresh pumpkin seeds on tea towel to dry off.
- Step 2
- Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.
- Step 3
- Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.
Tips
Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
Substitute any larger squash seeds if pumpkin seeds are not available.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Characteristics
30 Minutes or Less Gluten Free Halloween Kid-Friendly Lactose Free Nut Free Snack Vegan VegetarianNutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 110
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Protein:
- 4 g
- Sodium:
- 200 mg
