RECIPE: Curry-garlic pumpkin seeds

Your house will smell like an Indian restaurant for days, but these are worth it.


Seeds from 2 pumpkins, cleaned and patted dry
3 T soy sauce
3 T. melted unsalted butter*
1 T. mild curry powder (I like the Kerala brand from Whole Foods)
.5 t cumin
.5 t granulated garlic
.25 t cayenne pepper (optional)
Kosher salt to taste*
 (*if you use salted butter, you can omit salt)

Toss all ingredients together and pour onto a rimmed cookie sheet. Bake at 350 for 20 minutes or so, stirring often. Remove from oven and toss with salt. Transfer onto a paper bag to dry for a few hours (bag will soak up excess oil and help them not go rancid as quickly). Eat within a few days. As you can see by the picture, I like mine well done (almost to the point of being burnt), but they don't need to be this dark.