Try this zippy twist on a Halloween tradition from our Test Kitchen. It’s got just enough heat to take the chill off autumn afternoons and snackers!


INGREDIENTS


* 2 cups pumpkin seeds
* 5 teaspoons butter, melted
* 1 teaspoon Worcestershire sauce
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/8 to 1/4 teaspoon cayenne pepper


SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 45 min.
TOTAL 55 min.


DIRECTIONS



In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat the foil with nonstick cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.




NUTRITIONAL INFO



Nutrition Facts: 1/4 cup equals 95 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 181 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.