I made these zesty, spicy, crunchy pumpkin seeds for Dia de los Muertos, Mexico’s Day of the Dead.  These make a fantastic snack on their own, as a topping to salads or butternut squash soup, or as an addition to trail mix.  I also used them to top my pumpkin flan.

1 cup green (hulled) pumpkin seeds (not toasted), aka pepitas

grated zest of one orange

1 teaspoon vegetable oil

1/2 teaspoon salt

1/8 to1/4 teaspoon cayenne, to taste

1/4 tsp sugar

dash of ground cinnamon

Technique:

1.  Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes.

2.  Combine orange zest, sugar, salt and cayenne .

3.  Toss toasted seeds with the spice mixture until evenly coated.