• 2 cups Fresh pumpkin seeds
• 2tbsp Canola oil
• 1 tsp Worcestershire sauce
• 1/8 to 1/4 tsp Hot pepper sauce
• 1/2 tsp Salt
• 1/2 tsp Paprika 1/4 tsp Ground cumin
• 1/4 tsp Cayenne pepper
In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake uncovered, at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container. Yield: 2 cups.