I’m a Trader Joe’s fan.  If you are too, you’ll like this savory treat.  It is hard to resist the temptation to munch on them right from the pan as they smell so good.  Let them cool completely before serving though.  You can store for up to a week — Only if you have some left!  Yum!

Poppin’ Pumpkin Seeds

INGREDIENTS

• 1/2 tsp TJ’s Sea Salt, more to taste
• 1/4 tsp TJ’s Smoked Paprika
• 1/4 tsp TJ’s Ground Cinnamon
• 1/4 tsp TJ’s Ground Cumin
• 1/8 tsp TJ’s Cayenne Pepper
• 2 Tbsp TJ’s Clarified Butter (ghee) or Olive oil
• 3 Tbsp TJ’s Organic Brown Sugar (optional)
• 2 cups TJ’s Raw Shelled Pumpkin Seeds
• 1 1/2 Tbsp fresh TJ’s Rosemary Leaves, roughly chopped

DIRECTIONS

Mix salt, paprika, cinnamon, cumin and cayenne together in a small bowl. Set aside. Warm butter (or oil) and sugar together in a large skillet over medium heat; add pumpkin seeds and spice mixture to pan and stir until sugar is melted and the seeds are fragrant, 5 to 6 minutes (add a lid when seeds start to pop). Remove from heat, add fresh rosemary and sprinkle on additional salt (if desired) and toss. Immediately spread seeds out on a parchment-lined baking sheet and cool completely before serving.