
Ingredients
- 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
- 2 cups dried pumpkin seeds
- 2 tablespoons melted butter
- 3 tablespoons brown sugar
- 1/2 teaspoon coarse salt
- 1/2 teaspoon cinnamon
- 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.
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The recipe was originally published as Roasted Pumpkin Seeds on Relish.com