Toasted Pumpkin Seeds, Mexican-Style

Yield: about 1 cup

Ingredients

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

Instructions

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.

Attribution

Farm Journal