"Not pumpkin-spiced" roasted pumpkin seeds

The easiest recipe I’ve posted so far… the secret to this is to get the pumpkin seeds nicely coated in something with fat, and then do the low ‘n slow thing. This draws out the flavors of the spices without burning them, and to get the seeds to that short crispiness you desire in your munchie dreams. The flavor combination of these spices is a twist on pumpkin spice - more Portuguese than American style. Cinnamon and pumpkin doesn’t always have to be sweet!

Ingredients

Prep time: 1 hour 30 mins

Serves: 1 to 100 people depending on how many seed they eat ;)

Degree of difficulty: Easy

• 1 Tablespoon of melted butter

• 1 Tablespoon olive oil

• 2 Cups of semi-clean pumpkin seeds

• 1 Teaspoon salt

• 2 Teaspoons paprika

• 1 Teaspoon cinnamon

• 1 Teaspoon cyan pepper

• 1 Teaspoon dried garlic

Method

1. Preheat the oven to 300 degrees Fahrenheit (150 Celsius) and line a baking tray with parchment paper.

2. Clean most of the bits off the pumpkin seeds.

3. Toss in the melted butter in olive oil.

4. Sprinkle on the salt and spices. Toss again.

5. Roast for 1 hour in the middle of the oven, mixing up every 15 minutes to get an even, crispy roast.

6. Serve warm, or leave to cool and store in a Ziploc bag - if any are left!