Flavored with smoky paprika, these little seeds pack a ton of flavor and are great for eating out of hand. They also enliven just about any soup, salad, or vegetable you sprinkle them on.
- 2 teaspoons olive oil
- 1 teaspoon pimenton (smoked paprika)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 2 cups pepitas (pumpkin seeds)
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Mix oil, pimenton, salt, and cayenne in a small bowl. Toast pumpkin seeds until fragrant and turn from green to golden, about 10 minutes. Toss toasted pumpkin seeds with pimenton mixture. (Can be stored in a jar for several weeks.)