ROASTED PUMPKIN SEEDS

Choose whatever spices and seasonings you like, remembering that they will have to stand up to high heat.

Pumpkin seeds, shelled
Oil (I use olive oil)
Seasonings (Chili or curry powder, salt, etc.)

Heat a teaspoon or two of oil over medium to high heat in a heavy frying pan (I use cast iron). Pour in about a a cup of shelled pumpkin seeds and shake to cover bottom of pan. Add seasons to taste (I like about 1/2 tsp. curry and 1/4 tsp. salt) Stir to combine and keep stirring and shaking to prevent burning.

When the start snapping and popping, turn heat down. Keep stirring and shaking until almost all have puffed up. Pour on paper towel to cool. Store in airtight container.