Here’s a spicy twist on a Halloween favorite!

Ingredients:

1 c. fresh pumpkin seeds, washed and dried
2 T. canola oil
2 T. taco seasoning
¼-½ tsp. garlic salt

Directions:

Preheat oven to 325° F. In a skillet, heat oil until hot and sauté pumpkin seeds until lightly browned (about 5 minutes). Transfer seeds with a slotted spoon to a small bowl and combine with taco seasoning and garlic salt; toss to coat. Spread seeds in single layer on an ungreased baking sheet and bake uncovered 15-20 minutes or until crisp. Transfer seeds to paper towels and let them cool completely. Serves 4.

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