Cajun Pumpkin Seeds
Cajun pumpkin seeds are savory, filling, and relatively guilt free fall snack. Save those seeds when you carve your Jack-O-Lanterns and roast them and sprinkle them with some bold bayou flavors!
Servings: 2
Calories: 232kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 scant teaspoon Cajun seasoning or to taste
- 1/4 tsp paprika
- salt to taste
- 2 liberal dashes Worcestershire sauce
- 1 tbsp melted butter
Instructions
- Rinse the seeds well and remove as much of the pumpkin pulp from them as possible. Some of the small pieces are going to adhere, but they won’t hurt anything. Think of those teensy, tiny pieces as flavor booster. Pat the cleaned seeds dry with paper towels. Do this quickly so they don’t stick too much.1 cup raw pumpkin seeds
- Toss the pumpkin seeds with the seasonings. Stir together the melted butter and Worcestershire, and then stir them into the seeds until they’re evenly coated.1 scant teaspoon Cajun seasoning, 1/4 tsp paprika, salt, 1 tbsp melted butter, 2 liberal dashes Worcestershire sauce
- Roast the seeds at 300 degrees, stirring & turning from time to time, like every 20 minutes, for about 45 to 60 minutes, or until nicely browned and crunchy.
Notes
- It's ok if some little pieces of pulp cling to the pumpkin seeds after you've rinsed and dry them. The pulp is edible and will take on the flavor of the seasoning.
- A serrated spoon makes scooping the seeds out of the pumpkin much easier.
- You can adjust the amount of Cajun seasoning you use to suit your tastes. Use a little more for extra zesty seeds and less for a milder version.
Nutrition
Calories: 232kcal | Carbohydrates: 4g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg