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Sweet and Spicy Pumpkinseeds

Photo: Johnny Autry; Styling: Mary Clayton Carl
Yield Serves 8 (serving size: about 2 tablespoons)
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.

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

Nutrition Information

  • calories 158
  • fat 13 g
  • satfat 2.3 g
  • monofat 4.6 g
  • polyfat 5.6 g
  • protein 8.8 g
  • carbohydrate 4.3 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 4.1 mg
  • sodium 67 mg
  • calcium 14 mg

How to Make It

  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.