- 1 1/2 tablespoons butter, melted
- 1 1/2 teaspoons blackening seasoning (such as Chef Paul Prudhomme's Blackened Redfish Magic®)
- 1 teaspoon kosher salt
- 2 cups raw pumpkin seeds, rinsed and dried
- Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, seasoning, and salt in a bowl. Add seeds; stir with a spoon until coated. Spread in a single layer on the baking sheets.
- Bake in the preheated oven, stirring occasionally, until golden brown and crisp, about 45 minutes.
05/23/2018
recipepes.com
Seasoned Toasted Pumpkin Seeds, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
