Store the leftover pepitas in a zip-top plastic bag; sprinkle them over a salad, or enjoy as a snack.

Linda Croley, Birmingham, Alabama
Recipe by Cooking Light October 2008

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Yield:
1 cup (serving size: 1 tablespoon)
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Ingredients

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Directions

Instructions Checklist
  • Combine all ingredients in a small bowl. Heat a medium nonstick skillet over medium heat. Add kernels to pan; cook 10 minutes or until browned, stirring frequently. Remove from pan; cool completely.

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Nutrition Facts

47 calories; calories from fat 69%; fat 3.6g; saturated fat 0.6g; mono fat 1.3g; poly fat 1.3g; protein 1.5g; carbohydrates 1.8g; fiber 0.8g; iron 0.4mg; sodium 41mg; calcium 8mg.
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