Salty-Sweet Roasted Pumpkin Seeds

Prep time: 10min
Total time: 30min
Serves: 6
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
Per serving (1/6 of the recipe):
calories
110
fat
8 g
saturated fat
1.5 g
carbs
3 g
sugar
2 g
protein
4 g
fibre
1 g
sodium
200 mg

Directions

  1. Spread fresh pumpkin seeds on tea towel to dry off.

  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.

  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

Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
Substitute any larger squash seeds if pumpkin seeds are not available.