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.
Cooking Light DECEMBER 2011
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.
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