- ¾ tbsp Vegetable oil Canola
- ¼ cup Cranberries Dried
- ¼ tsp Cayenne pepper
- ¼ tsp Salt
- ½ cup Pumpkin seeds Whole, roasted, without salt
- Toss pumpkin seeds in small bowl with oil until coated. Drizzle extra virgin olive oil in skillet. Spread seeds in skillet, and heat over medium-high heat. Cook 3 minutes, shaking skillet constantly, or use a spatula and mix around pumpkin seeds on skillet. Cook until most of the pumpkin seeds swell and pop. Transfer to a bowl.
- Add seeds, dried cranberries, cayenne pepper, and salt to the bowl. Stir ingredients well. Season with salt, if desired.
Calories: 260kcal | Carbohydrates: 13g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 180mg | Fiber: 2g | Sugar: 10g | Vitamin A: 150IU | Iron: 2.7mg