Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups pumpkin seeds
- 1/4 cup melted butter
- 1/2 teaspoon Tabasco sauce
- 1 teaspoon cayenne
- 1/2 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon salt, to taste
- =
Directions
Clean the seeds of pumpkin"strings" with water, then spread out to dry thoroughly before proceeding.
Drying will probably take a day, at least.
Preheat oven to 300°F.
Combine melted butter with the Tabasco, cayenne, cumin and chili powder.
Place pumpkin seeds in a small bowl and pour butter mixture over; stir to coat seeds thoroughly.
Spread in a single layer on a non-stick baking sheet.
Sprinkle with salt to taste.
Bake 45 minutes, stirring once to turn the seeds about half-way through baking.
Let cool completely-- they'll be more crispy that way.
Store in air-tight container.