Ingredients
1½cuppumpkin seeds,raw, unshelled
1¼tsponion powder
1¼tspgarlic powder
½tspsmoked paprika
½tspkosher salt
¼tspcayenne pepper
¼tspground mustard
¼tsplight brown sugar
5squirts olive oil spray
Preparation
Preheat oven to 300 degrees F.
Remove the seeds from the pumpkin and separate them from the stringy pulp and rinse the seeds in a colander under cold water.
Shake off any excess water, spread the seeds on a baking sheet and roast for about 10 minutes or until seeds are dry, tossing halfway through.
In another small bowl, combine the onion powder, garlic powder, mustard, smoked paprika, cayenne, salt and brown sugar.
Place the seeds in a medium bowl and lightly spray with oil.
Add 3/4 of the spice mixture and toss to evenly coat.
Evenly spread the seeds on a sheet pan covered with parchment and roast for 20 to 30 minutes or until brown and crunchy, tossing half way through.
Immediately spray more olive oil over the seeds and toss with the remaining spice mixture.
