Roasted Taco Pumpkin Seeds |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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For extra heat add in a very small pinch cayenne pepper, the recipe may be doubled is desired - the seeds must be from a fresh cut pumpkin :) Ingredients:
1 cup pumpkin seeds (washed and dried, from a freshly cut pumpkin) |
2 tablespoons oil |
3 -4 teaspoons taco seasoning mix |
1/4-1/2 teaspoon garlic salt |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add in the seeds a stir until lightly browned (about 4-5 minutes).
3. Remove the seeds and place in a bowl.
4. Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.
5. Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).
6. Bake at 325 degrees F. for 15-20 minutes or until crisp.
7. Remove to paper towels to cool.
8. Store in an airtight container.
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