Spicy Pumpkin Seeds

Spicy Pumpkin Seeds

By:
Emily J
Edited on Nov 20, 2005

These roasted pumpkin seeds are a bit spicy, but are delicious and also a good decoration for winter soups.

Ingredients

pumpkin seeds (from 1 medium-sized pumpkin)
olive oil, for drizzling
spice mix, recipe follows

Directions

1. Preheat oven to 350F.
2. Rinse seeds of any pumpkin flesh. In a mixing bowl, toss the seeds with olive oil.
3. Season the seeds with the spice mixture and place on a silpat or parchment-lined baking sheet.
4. Roast seeds until golden brown and crispy, about 15 minutes. Store in an airtight container at room temperature for up to 2 weeks.

Spice Mixture
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp plack pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried leaf oregano
1 Tbsp dried thyme

1. Combine all ingredients thoroughly and store in an airtight container. Yield: about 2/3 cup.

Not a NESTLÉ®-tested recipe.


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