Ingredients

• 1 cup unsalted pumpkin seed kernels
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Dash of ground red pepper

      

Directions

1. Place pumpkin seeds in a large skillet over medium heat. Cook for 4 minutes or until toasted, stirring constantly (seeds will pop slightly).
2. Combine canola oil and remaining ingredients in a large bowl.  Add seeds, tossing to coat.
3. Arrange seeds in a single layer on a baking sheet. Cool for 10 minutes.