Roasted pumpkin seeds are easy to make and can be customized with any flavoring you like. Wash pumpkin seeds in warm water. Remove most of the pulp, but they don't have to be completely clean. A little pulp adds extra flavor. Lay out on paper towels on a cookie sheet to dry overnight. Transfer the seeds to a bowl and add about 2 tsps. canola or olive oil or melted butter. Toss to coat seeds. Add seasoning of your choice. You can use salt, seasoned salt, garlic salt, onion powder or salt, cajun seasoning, BBQ seasoning, curry seasoning, cheesy popcorn seasoning, taco seasoning mix, cayenne pepper, ranch seasoning, etc. The choices are endless. Toss to thoroughly coat. Spread seeds on a cookie sheet and sprinkle with a bit more seasoning, if desired. Bake in 250 degree oven for about an hour, stirring and tossing every 15 minutes. Test a seed. If it is dry on the inside, they are done! Here's another interesting recipe that I've never tried. I got this one from Sandra Lee of the Food Network: Caramelized Pumpkin Seeds Recipe courtesy Sandra Lee 1/2 cup butterscotch caramel sauce 1 cup brown sugar 1 teaspoon cinnamon extract 1/2 teaspoon cayenne pepper 3 cups pumpkin seeds, roasted 1 cup almonds, crushed Lightly coat baking sheet with cooking spray and set aside. In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled. Cook's Notes: Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

Soak them in scotch and eat them.

sautee in butter with chicken seasoning.

We bake them on a cookie sheet with some sea salt.