Roasted Pumpkin Seeds

What to do with the yummy "Pumpkin brains!!!" as we were calling them while we carved the pumpkins with the kids... Well, you can't waste them.  I had enough seeds to try 3 different flavors... its easy enough to do... the one thing I read about after that I didn't do was to soak them in salt water overnight.  Apparently it makes them a lot less tough, and I will definitely add that step next time.  Depending how often you want to check on the seeds, a variety of oven temps will work.  I used 325F and checked about every 5 mins. for a total of about 20-25 mins.  There was one recipe that called for balsamic vinegar that sounded good....maybe we need another pumpkin?

S&P:

2 teaspoons melted coconut oil OR olive oil OR clarified butter

Teaspoon coarse ground salt, about as much pepper...

-mix with 1 1/2 cups cleaned pumpkin seeds and roast until lightly brown and crunchy.  Stir every 5-10 mins.

Warm Spice:

2 teaspoons oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of cloves
salt to taste
-mix with 1 1/2 cups cleaned pumpkin seeds and roast until lightly brown and crunchy.  Stir every 5-10 mins.

Hot Spice:

2 teaspoons oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
salt and pepper to taste
mix with 1 1/2 cups cleaned pumpkin seeds and roast until lightly brown and crunchy.  Stir every 5-10 mins.

I couldn't pick a favorite!