Curry Spice Roasted Pumpkin Seeds
This is certainly a very creative and tasty way to use up those seeds from your carved pumpkin. Loaded with zinc, they add a nice energy boost to this delicious snack!
Ingredients
- 3 g (1 teaspoon) salt, optional
- 1 teaspoon cumin
- 1 teaspoon light brown sugar
- ¼ teaspoon red chili flakes
- 2 teaspoons curry powder
- 15 ml (1 Tablespoon) apple cider vinegar
- ½ teaspoon lemon peel
- 270 g (2 cups) pumpkin seeds, rinsed and dried
Directions
- Preheat oven to 375°F (190° C). Line a baking sheet with parchment paper.
- Combine salt, cumin, brown sugar, chili flakes, curry powder, vinegar, and lemon peel in the order listed and secure the lid.
- Select Variable 1. Start the machine, quickly increase to Variable 10, and blend for 10 seconds. Toss with pumpkin seeds.
- Place seed mixture into prepared baking sheet and bake for 15 minutes.
Nutrition Information
| Serving Size | ½ cup |
| Amount Per Servings | |
| Calories | 370 |
| Total Fat | 28 |
| Saturated Fat | 7 |
| Cholesterol | 0 |
| Sodium | 600 |
| Total Carbohydrate | 11 |
| Dietary Fiber | 7 |
| Sugars | 3 |
| Protein | 18 |
