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Light Roasted Pumpkin Seeds Recipe

Light Roasted Pumpkin Seeds Recipe

Try this zippy twist on a Halloween tradition from our Test Kitchen. It’s got just enough heat to take the chill off autumn afternoons and snackers!
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling YIELD:8 servings

Ingredients

  • 2 cups fresh pumpkin seeds
  • 5 teaspoons butter, melted
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper

Directions

  • 1. In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
  • 2. Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.

Nutritional Facts

1/4 cup equals 95 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 181 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.