- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 2 cups
- fresh pumpkin seeds (in shell, pulp discarded)
- 500 mL
- 1 tbsp
- brown sugar
- 15 mL
- 1 tsp
- each chili powder, paprika, salt and pepper
- 5 mL
- 1/2 tsp
- each Compliments Garlic Powder and Onion Powder
- 2 mL
- 2 tbsp
- canola oil
- 30 mL
Directions
Step 1
Spread fresh pumpkin seeds on tea towel to dry off.
Step 2
Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.
Step 3
Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 110
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Protein:
- 4 g
- Sodium:
- 200 mg
