Sweet and Spicy Pumpkinseeds

Photo: Johnny Autry; Styling: Mary Clayton Carl

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.

Yield: Serves 8 (serving size: about 2 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 13g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 5.6g
  • Protein: 8.8g
  • Carbohydrate: 4.3g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 4.1mg
  • Sodium: 67mg
  • Calcium: 14mg

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

  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. 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.
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