Roasted Taco Pumpkin Seeds

For extra heat add in a very small pinch cayenne pepper, the recipe may be doubled is desired --- the seeds must be from a fresh cut pumpkin :)

• Ready In: 30 mins
• Yields: 1 cup

Ingredients

• 1  cup  pumpkin seeds (washed and dried, from a freshly cut pumpkin)
• 2  tablespoons  oil
• 3 -4  teaspoons  taco seasoning mix
• 1⁄4-1⁄2 teaspoon  garlic salt

Directions

1. Heat oil in a large skillet over medium heat.
2. Add in the seeds a stir until lightly browned (about 4-5 minutes).
3. Remove the seeds and place in a bowl.
4. Mix the taco seasoning mix with garlic salt; sprinkle over the seeds and toss to coat.
5. Spread the coated seeds in an ungreased baking sheet (a 15 x 10-inch pan works fine for this).
6. Bake at 325 degrees F. for 15-20 minutes or until crisp.
7. Remove to paper towels to cool.
8. Store in an airtight container.