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Chili Lime Pumpkin Seeds

OBSESSED.

I am obsessed with these pumpkin seeds. Little sweet, little spice, little lime-tang.

See why I’m obsessed?

If you have never roasted your own pumpkin seeds, you are missing out. This recipe and sweet-spice combination is just perfect and I highly recommend using this recipe when you roast your own seeds.

I gave instructions on how to store any that you don’t eat…but my guess is that the entire bowl will be demolished in one shot đŸ˜‰

Chili Lime Pumpkin Seeds

Pumpkin seeds have never been better!
Prep Time5 minutes
Cook Time3 minutes
Servings - 8 servings

Ingredients 

  • 2 tsp coconut oil
  • 2 Tbsp turbinado sugar (brown sugar would also work)
  • 1 tsp chili powder
  • 2 cups pumpkin seeds
  • 2 limes, zested and juiced

Instructions

  • In a medium saute pan, heat the coconut oil over medium high heat.
  • Stir in turbinado sugar or brown sugar, chili powder, and pumpkin seeds and combine all ingredients until the seeds are evenly coated.
  • Cook on medium high heat until seeds are light golden brown and the sugar is lightly caramelized. This will happen very quickly. Watch closely and stir continually to prevent overcooking.
  • Remove from heat and stir in lime juice and zest.
  • Spread onto parchment paper to cool completely.
  • Enjoy at room temperature. If you have any left over, store in an airtight container for up to a week at room temperature.

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This recipe is featured on Meal Plan Monday #191 Thanksgiving Edition.

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