Sweet & Chili Roasted Pumpkin Seeds
by Christina Meyer-Jax, Tastemaker in Residence
Ingredients
1 cup pumpkin seeds
2 tsp olive oil
1/3 Tbsp chili powder (adjust to your taste)
1/4 Tbsp cinnamon
1/2 Tbsp brown sugar
1 tsp celtic sea salt (adjust to your taste, I like things salty)
Instructions
- Place pumpkin seeds in a large cast iron skilletover medium heat or put on baking sheet with oven set at 400°
- Stir frequently, for 5-8 minutes, until seeds make a crackling noise, some will even pop (may take more or less time depending on how dry your seeds were before you started)
- Remove pan from heat and stir in olive oil, then chili powder and salt
- Cool and serve
Makes 1 cup of spicy pumpkin seeds