Oct 17
Taco Pumpkin Seeds
We're trying this with the seeds from our pumpkins - a spicy little twist! I usually like to soak my seeds in water overnight before I toast them like this, you don't get the instant gratification of pumpkin seeds right away, but I find it keeps them from burning.
Ingredients
- 1 cup seeds from freshly cut pumpkin, washed and dried
- 2 tablespoons vegetable oil
- 1 tablespoon taco seasoning mix
- 1/4 teaspoon garlic salt
Directions
In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325 degrees F for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks.