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Zesty Toasted Pumpkin Seeds BETH BEHRS

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Great for a salad, great as a snack!

ingredients
ZESTY TOASTED PUMPKIN SEEDS
1 cup raw unsalted pumpkin seeds
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
pinch of cayenne pepper

directions
Place the pumpkin seeds in a large skillet over medium heat. Cook for 4 minutes, or until toasted, stirring constantly (the seeds will pop slightly as they toast).
Combine the canola oil, sugar, cumin, chipotle powder, salt, cinnamon and cayenne in a large bowl. Add the seeds, tossing to coat. Arrange the seeds in a single layer on a paper towel-lined baking sheet and let them cool for 10 minutes.
Tip: Store the seeds in an airtight container for up to 2 months. Perfect to top salads or put in trail mix!

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