2 T. butter
2 T. granulated sugar or light brown sugar
1/2 tsp. ground cumin
1/2 tsp. good quality ground cinnamon
¼ tsp. salt
1/4 tsp. ground paprika
1/4 tsp. ground cayenne pepper or chili powder
1/2 c. raw green (hulled) pumpkin seeds (pepitas)
Melt butter in a heavy sauté pan over medium heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and salt. Cook, until caramelized, about 1-2 minutes, being careful not to let it burn. Add pumpkin seeds and cook, stirring occasionally, until seeds begin to puff slightly, about 2 minutes. Immediately transfer to a plate to cool. When hardened, break up any clumps.
Serve as is for a snack, or sprinkle over your favorite salad as a crunchy topping/garnish.