Recipe for Toasted Pumpkin Seeds, Mexican-style from the Nuts section.
Toasted Pumpkin Seeds, Mexican-StyleSource: Farm Journal Yields about 1 cup. 1 cup pumpkin seeds
2 tablespoons melted butter
Salt to taste
1/2 teaspoon chili powder
1/4 teaspoon cumin
Cayenne pepper, to taste Rinse seeds and remove any fibers. Blot dry. Toss them with melted butter and spread the on a cookie sheet. Sprinkle with salt, then toss them with remaining seasonings. Return to the cookie sheet and bake at 300 degrees F, until the seeds are golden brown and crisp. Cool completely. Store in airtight container.
We hope you enjoy your freshly made Toasted Pumpkin Seeds, Mexican-style. This recipe came from Nuts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
