 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift. 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:
1. In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat.
2. Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container. Yield: 2 cups.
|
|