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Sweet Hot Pumpkin Seeds with Autumn Spices

Don't throw away those pumpkin seeds after you carve your pumpkins. After the pumpkin is carved, the seeds can be seasoned and toasted to make a delicious, crunchy snack. Pumpkin seeds are an excellent source of magnesium and also supply some protein and fiber. They’re also among the nuts and seeds highest in phytosterols, natural plant compounds that may help lower blood cholesterol levels. This recipe relies on autumn staples like ginger, cinnamon and chili powder for a deliciously sweet and spicy combination.

Ingredients

Extra virgin olive oil to coat baking sheet
1 cup pumpkin seeds*
4 tsp. walnut oil (or extra virgin olive oil)
1 tsp. ground ginger
1 Pinch cloves
1/2 tsp. cinnamon
1/2 tsp. chili powder or paprika (optional)
1 Tbsp. plus 1 tsp. dark brown sugar
Dash Himalayan or sea salt
2 tsp. water

* Scooped whole from the pumpkin then washed and dried and pre-toasted for 30 minutes in a 300-degree oven; or hulled, prepackaged from the grocery store.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
 

Directions:

1. Preheat oven to 375 degrees.

2. Lightly coat baking sheet with olive oil. Either pre-toast whole seeds from pumpkin (as noted above), or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.

3. Meanwhile, in small skillet, whisk together oil, spices, sugar, salt and water. Simmer on low heat, stirring occasionally, until seeds finish toasting.

4. Remove seeds from oven and stir into spice mixture, coating evenly, and cook on stove for another 5 minutes.
5. Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.

6. Remove from oven, let cool and gently loosen from baking sheet with tip of metal spatula. Store in a tightly covered container.

See also the recipe for toasted pumpkin seeds in this article:

Try Pumpkin Seeds for Fabulous Healthy Family Snack Food

Makes 8 servings.

Per 2 tablespoon serving: 180 calories, 14 g total fat (2.5 g saturated fat), 6 g carbohydrates, 9 g protein, 1 g dietary fiber, 160 mg sodium.

Original recipe and image source: aicr.org

  

    

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