Smoky pumpkin seeds
3
Points®
Total time: 51 min • Prep: 6 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
These tasty pumpkin seeds, known as pepitas (peh-PEE-tahs) in Spanish, are a wonderful snack when simply roasted and even more compelling in this application. These seeds are first tossed with liquid smoke, an easy to find substitute for smoking with wood. This method adds loads of flavor and cuts the difficulty and time to prepare this snack dramatically. Worcestershire sauce adds a mildly sweet zing and the dried spices round out the flavor. So delicious, these seeds are great to keep on hand for your own snacks and add a great conversation piece to any party. Easy to prepare and ready in under an hour, you can store these in an airtight container to keep them fresh.
Ingredients
Unsalted dry roasted pumpkin seed kernels
2 cup(s)
Worcestershire sauce
2 tsp
Liquid smoke flavoring
1 tsp
Ground cumin
1 tsp
Chili powder
1 tsp
Table salt
½ tsp
Garlic powder
½ tsp
Cayenne pepper
⅛ tsp
Instructions
1
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
2
Toss together the pumpkin seeds, Worcestershire sauce, and liquid smoke in a large bowl.
3
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.
4
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.
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