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Roasting pumpkin seeds is an age-old tradition. Even as a child, you scooped out the pumpkin flesh, sorted out the seeds and baked them warm and toasty as you carved a Jack-o-Lantern. While my mom just sprinkled them with salt and pepper, try this recipe for a sweet and spicy something extra.

In honor of the Halloween holiday, take your pumpkin carving scraps and try this tasty treat. To guarantee a great selection of seeds, choose a pumpkin that feels heavy for its size and make sure to completely dry the seeds before combining with spice.

Ingredients (Makes 1 cup):

• 1 medium pumpkin
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of cayenne pepper, to taste
• 1 1/2 tablespoons peanut oil

Directions:
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Pumpkin should yield one cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.