sweet and spicy pumpkin seeds

By pdav

Ingredients

• 1 cup unsalted pumpkinseed kernels
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• Dash of ground red pepper

Preparation

Step 1

1. Place 1 cup pumpkinseeds in a large skillet over medium heat. Cook for 4 minutes or until toasted, stirring constantly (seeds will pop slightly).
2. Combine canola oil and remaining ingredients in a large bowl; add seeds, tossing to coat. Arrange seeds in a single layer on a paper towel-lined baking sheet. Cool 10 minutes.


Laraine Perri, Cooking Light
DECEMBER 2011