Toasted Pumpkin Seeds Teriyaki Cajun Style

Ingredients

• 2 cups raw whole pumpkin seeds
• 2 tablespoons butter, melted
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon seasoned salt
• 3/4 teaspoon teriyaki sauce, or to taste
• 1 pinch salt (optional)

Directions

Spread pumpkin seeds in a single layer on a baking sheet lined with waxed paper; set aside in a cool, dry place and allow to dry overnight, turning seeds a time or two during several hours of drying.

Preheat oven to 300 degrees F (150 degrees C).

Mix melted butter, Cajun seasoning, garlic powder, paprika, chili powder, seasoned salt, and teriyaki sauce in a bowl; toss the pumpkin seeds in the seasoned butter to coat. Set seasoned pumpkin seeds aside for 5 minutes to absorb flavors. Spread seeds onto a baking sheet.

Bake in the preheated oven until seeds are browned and fragrant, 45 minutes to 1 hour; stir after 30 minutes. Remove and let cool until seeds stop making a popping noise; sprinkle with salt if desired.