Fiery Roasted Pumpkin Seeds

From How to Cook Everything by Mark Bittman

• 2 cups pumpkin seeds, washed
• 1 tsp salt
• 1 tsp cumin
• cayenne, to taste (optional)
• 1 tbsp olive oil

As for Roasted Pumpkin Seeds, brine seeds for an hour if desired. Pat dry and then toss with oil and spices. Spread in a single layer on a foil-lined sheet pan and bake at 350F for 30 - 45 minutes, tossing every 15 minutes, until they begin turning golden. Let cool and store in an air-tight container.