Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Smoked Paprika Pumpkin Seeds
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- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
Slivered almonds and pumpkin seeds make a surprisingly lovely and crunchy combination in this super easy recipe. We also use a few dashes of smoked paprika to infuse both ingredients with some punchy heat.
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 to 6 servings
Ingredients
Directions
- Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
- Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Toss the seeds with olive oil, salt and smoked paprika. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with the almonds before serving.
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