seeds from 1 medium pumpkin
4 cups water mixed with 1 tablespoon salt
1 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 tablespoons dark brown sugar.
Rinse seeds in water, separating stringy fiber. Boil seeds for 20 minutes in salted water. Drain seeds and place on paper towel, patting dry. Mix dried seeds with olive oil and spices. Spread out in single layer on rimmed baking sheet. Roast at 250 for 1 hour, stirring every 10 minutes. Let cool- seeds will become more crisp as they cool.
Serve as appetizer, dessert, or topping for salad or chili.
