Roasted Chili Cocoa Pumpkin Seeds
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 


Ingredients
  • 2 cups water
  • 2 tbsp salt
  • 1 cup pumpkin seeds
  • 1/4 tsp salt
  • 3/4 tsp unsweetened cocoa powder
  • 1/2 tsp ancho chili powder (plus some for sprinkling)
  • 1 tsp brown sugar
  • 1.5 tbsp melted butter
  • 1/8 tsp cayenne pepper (optional)
Instructions
  1. Clean seeds by rinsing under cool water to remove any pumpkin pulp. 

  2. In a pot, combine water, 2 tbsp of salt and pumpkin seeds. Bring to a boil and cook for 10 minutes. 


  3. Strain the seeds and pat dry with a paper towel. They will have a grey color to them. That is okay!

  4. In a bowl, add pumpkin seeds, salt, cocoa powder, chili powder, and brown sugar.  Stir to coat all the seeds. Add melted butter and stir again. 

  5. Spread the seeds evenly on a baking sheet and sprinkle with chili powder or for an extra kick, a little cayenne. 

  6. Bake at 350 degrees for 10 minutes, stir, then bake for another 10 minutes. Seeds should have a dark color to them, but be careful not to burn them. Let cool and enjoy!