Taco Pumpkin Seeds

Seeds from a freshly cut pumpkin are toasted in taco seasoning and a bit of garlic salt. The combination packs a tasty punch!

Yield

1 cup (8 servings)

Ingredients

1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 to 2 tablespoons taco seasoning
1/4 to 1/2 teaspoon garlic salt

Directions

Preheat oven to 325°C (163°C). 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 x 10 x 1-inch baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake in the preheated oven for 15 to 20 minutes or until crisp. Remove to paper towels to cool completely.

Storage

Store in an airtight container for up to 3 weeks.

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