Sweet Hot Pumpkin Seeds with Autumn Spices
After the pumpkin is carved, seeds can be seasoned and toasted to make a delicious, crunchy snack. Pumpkin seeds are an excellent source of magnesium and also supply some protein and fiber.
PREP TIME :
- Canola oil spray
- 1 cup pumpkin seeds*
- 4 tsp. walnut oil (olive oil may be substituted)
- 1 tsp. ground ginger
- 1 Pinch cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. chili powder or paprika (optional)
- 1 Tbsp. plus 1 tsp. dark brown sugar
- Dash salt
- 2 tsp. water
- * Scooped whole from the pumpkin then washed and dried and pre-toasted for 30 minutes in a 300-degree oven; or hulled, prepackaged from the grocery store.
- Preheat oven to 375 degrees.
- Lightly coat baking sheet with canola oil spray. Either pre-toast whole seeds from pumpkin (as noted above), or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.
- Meanwhile, in small skillet, whisk together oil, spices, sugar, salt and water. Simmer on low heat, stirring occasionally, until seeds finish toasting.
- Remove seeds from oven and stir into spice mixture, coating evenly, and cook on stove for another 5 minutes. Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.
- Remove from oven, let cool and gently loosen from baking sheet with tip of metal spatula. Store in a tightly covered container.
Nutrition (per serving):
180 calories, 14 g total fat (2.5 g saturated fat), 6 g carbohydrates, 9 g protein, 1 g dietary fiber, 160 mg sodium.