Roasted Pumpkin Seeds

I'll take a good, salty snack over sweets any day. And nothing fits the bill, like freshly roasted pumpkin seeds hot from the oven. I have a really hard time waiting until they are cool enough to eat, and sometimes they sizzle on my tongue because they are so hot. Crunchy and salty with a tad of heat (from cayenne) is how I like mine. I made some this afternoon and they are almost already gone! Here is my recipe.

Roasted Pumpkin Seeds

Wash and dry seeds, removing as much of the orange pulp as possible. Pour out onto rimmed baking sheet and toss with some olive oil or canola oil. Sprinkle with salt, a bit of cayenne pepper, and garlic powder. Roast in a 400° oven for 15-20 minutes, stirring frequently to prevent burning.