Salty Sweet Roasted Pumpkin Seeds

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 6


  1. 2 cups (500 mL) fresh pumpkin seeds (in shell, pulp discarded)
  2. 1 tbsp (15 mL) brown sugar
  3. 1 tsp (5 mL) each chili powder, paprika, salt and pepper
  4. 1/2 tsp (2 mL) each Compliments Garlic Powder and Onion Powder
  5. 2 tbsp (30 mL) canola oil


  1. Spread fresh pumpkin seeds on tea towel to dry off.
  2. Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.
  3. Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.
Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
Substitute any larger squash seeds if pumpkin seeds are not available.