Spiced Toasted Seeds

By Matt Lee and Ted Lee

Total Time
30 minutes
Rating
4(15)
Comments
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Ingredients

Yield:6 servings
  • 1½cups unshelled squash or pumpkin seeds, washed and dried
  • Olive oil for pan
  • 3teaspoons ground black pepper
  • 3tablespoons salt
  • 2teaspoons curry powder
  • 1teaspoon paprika, preferably smoked
  • 1teaspoon ground cardamom
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

193 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 10 grams protein; 82 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Spread seeds on a cookie sheet liberally covered with olive oil. Bake 15 to 20 minutes, or until seeds turn a light golden brown.

  2. Step 2

    Combine remaining ingredients in a bowl. Remove seeds from oven, and toss them in the spices. Toasted seeds will keep several weeks at room temperature.

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Ratings

4 out of 5
15 user ratings
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Comments

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Karlita

Delicious - but salted and spiced by eye, not by recipe. The recipe’s quantity of salt would have been insane!

Shari

If you don't wash and dry the seeds, and they have just been taken from the squash, you can put the spices in before you toast them, mash the mixture very flat, and end up with a spicy 'brittle.'

Marta

Half the quantity of spices in the recipe is more than enouch for 1.5 cup of seeds, and I agree with HBN about the salt; even 1.5 teaspoons (not tablespoons) was a bit much. The cardamom is a nice touch.

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