Lunch: Buffalo-Ranch Pumpkin Seeds
Recipe by Candace Braun Davison It's the best of fall and a tailgate party, all at once.
Ingredients
2 c. pumpkin seeds
1 tbsp. butter
1 tbsp. buffalo sauce
1 1/2 tbsp. ranch seasoning mix
Instructions
Preheat the oven to 275 °F. Place the pumpkin seeds in an even layer on a baking sheet, then roast for 20 minutes. Let the seeds cool for a few minutes.
As the seeds cool, heat the butter in the microwave in 20-second intervals until fully melted, then mix with the buffalo sauce.
Toss the cooled pumpkin seeds with the buffalo sauce-butter mixture, then with the ranch seasoning. Spread them back out on the baking sheet and cook for an additional 5-6 minutes, or until the sauce has dried. They should be a slightly orange, golden color.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
