Spicy Pumpkin Seeds Recipe

Don't be surprised if these crunchy, savory pumpkin seeds will be devoured by the handful. While you can find pumpkin seeds in the health food section of your grocery store, there's an even easier way to source them: out of your jack-o'-lanternTo remove the seeds, scoop out the innards of the pumpkin, then separate some of the stringy part from the seeds as much as you can with your hands. Put the remaining seeds in a bowl and fill with warm water. Massage the seeds with your fingers. The pulp will fall away to the bottom of the bowl and the seeds will float. Thoroughly dry the seeds before proceeding with the recipe. You can use any kind of herbs and spices. Try using a combination of dried herbs in place of the cumin, cayenne pepper, and chili powder. Some cheese sprinkled on the seeds after they come out of the oven is a nice finishing touch. Parmesan or romano, finely grated, works best for this. These seeds will keep well, stored at room temperature in a jar with a tight fitting lid, for up to a week.