Sweet & Smoky Pumpkin Seeds

Autumn conjures up all sorts of fond memories as the cool nights and colorful trees bring out the best in Mother Nature. One such recollection is sitting on the back porch with freshly carved jack-o-lanterns and snacking on these sweet and smoky toasted pumpkin seeds. The sounds and smells of a crackling campfire provide the perfect backdrop for this late October evening.

More often than not, the seeds get tossed with the pumpkin guts, but don’t you dare leave out the nourishment of this pumpkin seed powerhouse treat! Packed with tons of iron, fiber, magnesium, healthy fats, and a boatload of protein, these are the perfect snack to give you strength in preparation of trick-or-treaters knocking at your door!

Ingredients

• Seeds from one sugar pumpkin
• 1 TB Extra Virgin Olive Oil
• 1/2 tsp fine sea salt
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tsp organic coconut palm sugar

Preparation

1. Preheat oven to 375 degrees.
2. Combine all dry spices and sugar in a medium bowl.
3. Place pumpkin seeds and pumpkin innards into a bowl of water. The seeds will float to the top, making them easier to separate.
4. Place seeds into a pot of boiling water for 10 minutes. Drain and pat to dry.
5. Toss in Olive Oil.
6. Spread on a single layer on a baking sheet and bake for 10 minutes. Toss every couple of minutes so they brown evenly.
7. Remove from oven and toss with spices.
8. Return to oven to bake for 5-7 more minutes, watching them carefully so they don’t burn.
9. Remove, toss into a bowl, and serve.

Nutrition Facts (2 tablespoons)

Photographer: Carmen Troesser