Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
4
Yield:
1 cup
Ingredients
Directions
Preheat oven to 250 degrees F (120 degrees C).
Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.
Nutrition Facts (per serving)
| 118 | Calories |
| 7g | Fat |
| 13g | Carbs |
| 3g | Protein |
