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Moroccan Roasted Pumpkin Seeds

Ingredients
  • 1 cup cleaned, thoroughly dried pumpkin seeds
  • 1 tbsp olive oil
  • 2 tsp Moroccan Harvest Spice Blend
  • 1/4 tsp fine salt, or to taste
  • Optional: 1 pinch cayenne pepper
Instructions
  1. 1
    Separate the seeds from the pumpkin fibers and rinse thoroughly.
  2. 2
    For particularly tender seeds, simmer in salted water for 10 minutes, then drain.
  3. 3
    Dry thoroughly with a clean towel. The drier the seeds, the crispier they'll become.
  4. 4
    Toss each batch with its seasonings.
  5. 5
    Spread in a single layer on parchment-lined baking sheets.
  6. 6
    Roast at 325°F for approximately 20–35 minutes, stirring occasionally, until golden and crisp. Larger seeds may need longer.
Read it online: https://wayfarerspantry.com/thepantry/recipe/moroccan-roasted-pumpkin-seeds/