Pan Roasted Pumpkin Seeds

Pan Roasted Pumpkin Seeds

Fresh Pumpkin Seeds (I had about 1/2 of a cup)

Pinch of Garlic Powder

Pinch of Cayenne Pepper

Pinch of Cumin

Salt to taste

Clean off any pumpkin residue from the seeds and rinse under cold water.  Heat a non-stick skillet to medium heat and add the seeds.  Dry roast the seeds until any moisture is gone and then add one Tsp of olive oil.  Stir occasionally for about 15 minutes.  When they start to change color add the cayenne, cumin, garlic powder, and salt.  Stir for another 2 minutes and remove from heat.  Allow to cool on a paper towel.  Amazing snack or topper for soups, salads, etc.

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Categories: Snacks, Vegetarian | Tags: , , , , , , , | 1 Comment

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One thought on “Pan Roasted Pumpkin Seeds

  1. Pingback: Spiced Pumpkin Soup w/ Coconut Milk & Pan Roasted Pumpkin Seeds « El Gringo Picante

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