Uovo,New York CityPatrons of this restaurant in Manhattan's East Village have become so addicted to these salty, smoky pumpkin seeds that Uovo now sells them by the pint. More Tasty Snacks
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.
The toasted, spiced pepitas can be kept in an airtight container for up to 3 days.