Ingredients 1/2 pound raw pepitas (pumpkin seeds) 2 teaspoons extra-virgin olive oil 1 1/2 teaspoons Spanish Pimentón de la Vera or other smoked paprika 1/2 teaspoon hot paprika Large pinch of cayenne pepper Kosher salt Instructions Preheat the oven to 350°. Spread the pumpkin seeds in a single layer on a rimmed baking sheet and bake in the oven for about 12 minutes, stirring once, until lightly toasted. Transfer the pumpkin seeds to a large, shallow bowl. Add the olive oil and toss to coat. Add the Pimentón, hot paprika, cayenne and salt and toss again. Let cool completely, then serve.