Interested in a variation on standard roast pumpkin seeds, I concocted a dry spice mixture beforehand and then tossed the seeds in them. One could experiment with any number of spices for equally tasty results. (Rosemary comes to mind.) And you can easily double or triple this recipe.
SPICED ROASTED PUMPKIN SEEDS
1.5 – 2 cups pumpkin seeds
1/2 tsp ground paprika
1/2 tsp sea salt
1/2 – 1 tsp brown or turbinado sugar (adjust to taste)
1/4 tsp ground chipotle
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1 tsp olive oil
Preheat oven to 350 degrees.
In a small bowl, combine all of the dry spices to form a dry rub.
In a larger mixing bowl, add the pumpkin seeds and the olive oil and stir to blend. To that, add the spice mix in increments and taste as you go – you may not need to use all of it.
Spread the seeds on a lightly oiled baking sheet.
Roast them for 20-30 minutes, checking every ten minutes or so to make sure that they don’t burn.
They are finished when nicely browned and crisp to the bite.