In efforts to keep my spirits up I decided to create a yummy and healthy snack with our leftover pumpkin seeds.
Place the seeds in a large bowl and add either 2 tsp of unsalted butter or extra virgin olive oil. Mix well. Next add 2 tsp of kosher salt. I added cayenne pepper, paprika and a touch of cumin. Mix well and pour into the sheet pan evenly. Roast for 45 minutes, stirring about half way through to ensure the seeds are toasted evenly.
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