¼ cup (56 g) coconut oil
2 cups (454 g) uncooked shelled pumpkin seeds
4 teaspoons (12 g) Creole seasoning
1. Put a big skillet over medium-low warmth and soften the coconut oil. Add the
pumpkin seeds and stir till they puff a bit and begin turning golden, about
5 to six minutes.
2. Stir within the Creole seasoning and take away from the warmth. That’s it!