Print Recipe

Toasted Pumpkin Seeds, Mexican-Style



  • 1 cup pumpkin seeds
  • 2 tablespoons melted butter
  • Salt to taste
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Cayenne pepper, to taste


  1. Rinse seeds and remove any fibers. Blot dry. Toss them with melted butter and spread the on a cookie sheet.
  2. Sprinkle with salt, then toss them with remaining seasonings.
  3. Return to the cookie sheet and bake at 300 degrees F until the seeds are golden brown and crisp.
  4. Cool completely.
  5. Store in airtight container.

Yield: about 1 cup

Source: Farm Journal


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