Roasted Pumpkin Seeds
Kitchen Tested 
- Yield 8 servings
- Prep 0 mins
- Cook 45 mins
Choose spicy, herbed or sweet-and-salty seasonings for pumpkin seeds.
Mark Boughton Photography / styling by Teresa Blackburn
Ingredients
- Mole Spiced
- 2 cups dried pumpkin seeds
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon ancho chili powder
- 3 tablespoons cocoa
- 1 tablespoon finely ground coffee beans (not instant coffee)
- 2 tablespoons butter, melted
- 1/2 teaspoon coarse salt
- Sweet and Salty:
- 2 cups dried pumpkin seeds
- 2 tablespoons melted butter
- 3 tablespoons brown sugar
- 1/2 teaspoon coarse salt
- 1/2 teaspoon cinnamon
- Spicy Herbed:
- 2 cups dried pumpkin seeds
- 1 tablespoon chipotle chili powder
- 1/2 tablespoon onion powder
- 2 tablespoons sesame oil
- 1 tablespoon dried parsley
- 1/2 teaspoon coarse salt
Instructions
- Dry pumpkin seeds in 300F oven for 30 minutes. Then toss with seasonings and roast at 350F for 15 minutes or until fragrant and crisp. Makes 2 cups.
