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 with cold water. Spread the seeds out on s
everal layers of paper towels and let them dry.
Heat the oven to 350 degrees F. Line a large baking sheet with parchment paper and combin
e 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 preve
nt burning. Cool the seeds and place in a snack bowl and enjoy. Store the roasted pumpkin
seeds in a sealed plastic bag.