These pumpkinseeds make a delicious snack that delivers a slight sweetness with a kick thanks to the chipotle chili powder and red pepper. For even more kick, add an extra 1/8 teaspoon ground red pepper.
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
How to Make It
Place 1 cup pumpkinseeds in a large skillet over medium heat. Cook for 4 minutes or until toasted, stirring constantly (seeds will pop slightly).
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.
These are amazing.
I use pumpkin seeds (pepitos) from the U.S. Be careful and read where they're from, most are from China.
I also used Splenda, as I'm diabetic. You cannot tell the difference, There's a slight sweetness, and then the kick from the chili and pepper. My kids LOVED them.
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