Spicy Toasted Pumpkin Seeds

• 1 Medium Sized Pumpkin
• Water
• Kosher Salt
• Olive Oil
• Worchestershire Sauce
• 1 tsp. Cayenne
• 1 tsp. Cumin, ground
• 1 tsp. Smoked Paprika
• 1/2 tsp. Cinnamon
• 1 tsp. Granulated Garlic

Preheat oven to 400F

1. In a spice grinder, combine last 5 ingredients with 2 tsp. Kosher Salt and blend well to combine.  Reserve.
2. Hack open your pumpkin and scoop out the seeds.  Separate the seeds from the stringy pulp and rinse well.
3. In a small saucepan, combine seeds with 2 cups of water and 3/4 tsp salt for every half cup of seeds.  Bring to a boil, then reduce to a simmer for 10 minutes.  Remove from heat and drain
4. Spread 1-2 Tbsp of olive oil over the bottom of a roasting pan.  Spread the seeds out in a single layer and toast 10 minutes on the top rack of the oven.
5. While seeds begin to toast, combine a few dashes worchestershire sauce with 2 tsp. olive oil and 2 tsp of the seasoning to make a paste.  Toss semi-toasted seeds in the mixture (careful – they will be HOT!!!!!), then return to the roasting pan and cook 5-10 minutes more, until golden brown.
6. Remove from oven and lightly dust with some of the remaining spice mixture.  Allow to cool before serving.  (you can hit the seeds with more spice powder before serving if you like).