Spicy Roasted Pumpkin Seeds
* seeds from pumpkin
2 Tbsp. Hill Country Fare canola oil
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional)
Remove the seeds from the pumpkin cavity and discard the pumpkin pulp
and strings from the seeds. Place the seeds in a colander and rinse wi
th cold water. Spread the seeds out on several layers of paper towels
and let them dry.
Heat the oven to 350 degrees F. Line a large baking sheet with parchm
ent paper and combine the seeds, oil, salt, and cayenne pepper. Spread
the seeds out into one layer.
Bake the seeds on the center oven rack for 30 minutes, stirring every
10 minutes to prevent burning. Cool the seeds and place in a snack bo
wl and enjoy. Store the roasted pumpkin seeds in a sealed plastic bag.
No Nutritional Information Available
My H-E-B Texas Life Magazine