Smoky Pumpkin Seeds
- Total Time
These tasty pumpkin seeds, known as pepitas (peh-PEE-tahs) in Spanish, can be stored in a zip-close plastic bag or airtight container for up to 1 month.
roasted pumpkin seed kernels2 cup(s), shelled
Worcestershire sauce2 tsp
liquid smoke flavoring1 tsp
ground cumin1 tsp
chili powder1 tsp
table salt½ tsp
garlic powder½ tsp
cayenne pepper⅛ tsp
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
- Toss together the pumpkin seeds, Worcestershire sauce, and liquid smoke in a large bowl.
- Combine the remaining ingredients in a small bowl. Sprinkle the spice mixture over the pumpkin seeds and stir vigorously with a wooden spoon until evenly coated.
- Spread the pumpkin seeds on the prepared baking sheet. Bake, stirring twice, until dried and lightly browned, about 15 minutes. Let cool on the baking sheet on a wire rack about 30 minutes. Yields 2 tablespoons per serving.