Louisiana-spiced pumpkin seeds

Let's make it

Step 1
Preheat oven to 300°. Line rimmed baking pan with parchment paper.
Step 2
Scoop out seeds from pumpkin; discard stringy pulp and rinse seeds in a colander under cold water. Shake pumpkin seeds in colander to remove excess water; you should have about 1 cup pumpkin seeds. Spread pumpkin seeds in single layer on prepared pan; bake 25 minutes.
Step 3
Increase oven temperature to 325°. In large bowl, whisk oil, cumin, hot sauce, garlic salt and cayenne pepper. Add seeds; toss to coat. Spread seeds in single layer on same prepared pan; bake 15 minutes or until seeds are golden brown, stirring once.

Nutrition Info

Approximate nutritional values per serving (¼ cup): 105 Calories, 7g Fat (1g Saturated), 0mg Cholesterol, 292mg Sodium, 9g Carbohydrates, 3g Fiber, 0g Sugars, 0g Added Sugars, 3g Protein

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Ingredients

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