Recipe by Kristin Cragg
"Mexican-spiced pumpkin seeds provide a nice alternative to the sweet/salty standard. Optional: Soak pumpkin seeds overnight in salt water."
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dried oregano, or to taste
Okay so I changed it up a little. I used butter instead of cooking spray and added Worcestire. Also I didn't measure the spices and cooked them much longer (40min) at 300 bc another recipe I was making simultaneously called for the lower temp. Still the flavor was phenomenal. The kids didn't care for it but I love it.
Near perfect! A bit heavy on the cumin and they were too spicy for the kids due to the cayenne. I ended up mixing them with a sweet cinnamon pumpkin recipe from this site and the result was phenomenal! Sweet, spicy, salty....perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican-Spiced Pumpkin Seeds
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 143
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