Jalapeño Garlic Roasted Pumpkin Seeds

Ingredients

• 2 cups cleaned raw pumpkin seeds
• 1½ tablespoons melted butter or olive oil
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning

Directions

1. Heat oven to 325°F. Rinse pumpkin seeds and remove as much pumpkin flesh as possible.
2. Dry seeds very thoroughly with clean towels.
3. Toss seeds with melted butter and Jalapeño Garlic Seasoning.
4. Spread in a single layer on a parchment-lined sheet pan.
5. Roast 20–25 minutes, stirring once, until dry, crisp and lightly golden.
6. Cool completely before storing; they crisp further as they cool.

Recipe Notes

• Dry seeds thoroughly for the best crunch.
• Watch closely near the end because smaller seeds toast faster.
• Store completely cooled seeds in an airtight container.