Toasted Pumpkin Seeds, Mexican-Style

Source: Farm Journal

Yields about 1 cup.

1 cup pumpkin seeds
2 tablespoons melted butter
Salt to taste
1/2 teaspoon chili powder
1/4 teaspoon cumin
Cayenne pepper, to taste

Rinse seeds and remove any fibers. Blot dry. Toss them with melted butter and spread the on a cookie sheet. Sprinkle with salt, then toss them with remaining seasonings.

Return to the cookie sheet and bake at 300 degrees F, until the seeds are golden brown and crisp.

Cool completely. Store in airtight container.