Sunday, May 13, 2012

Fiery Pumpkin Seeds Recipe

Find Recipes invites you to try Fiery Pumpkin Seeds Recipe
Shelled pumpkin seeds, sometimes called pepitas, are available in Latin American groceries and natural food stores.

1 teaspoon sweet paprika
1⁄2 teaspoon ground cumin
1⁄4 cup olive oil
1 teaspoon Tabasco sauce
2 cups shelled pumpkin seeds (pepitas)

Preheat the oven to 400°F. In a small bowl, combine the paprika and cumin. Whisk in the oil and Tabasco. Add the pumpkin seeds and toss to coat. Spread the seeds on a baking sheet and bake until fragrant, about 5 minutes. Remove from oven, sprinkle with salt to taste, and cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

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