' _SALES - Base2 - Chile and Cumin-Toasted Pumpkin Seeds

Chile and Cumin-Toasted Pumpkin Seeds

Chile and Cumin-Toasted Pumpkin Seeds
Recipe by Wine Country Cook
At a Glance
Serves: Yields 1 cup
Ingredients

1 tablespoon olive oil

1 cup (about 8 ounces) raw pumpkin seeds

1/2 teaspoon ground cumin

1/4 teaspoon cayenne 

1 teaspoon kosher salt

Description

Pumpkin seeds aren’t just for Halloween anymore. In fact they are irresistible roasted with herbs and spices and added to just about any food, not to mention straight out of hand. This cumin and chile version is terrific sprinkled on salads, over creamy soups and on bowls of chili beans.

Directions

Heat the olive oil in a medium skillet over medium-low heat. Add the pumpkin seeds. Sprinkle the cumin and cayenne over the top and stir to coat evenly. When the pumpkin seeds begin to make popping sounds, stir frequently to prevent burning. Cook until slightly crisped, about 5 minutes. Sprinkle with the salt. Stir and transfer to a plate to cool. 

When cool, serve or transfer to an airtight container.

 

© Wine Country Cook LLC

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