Pumpkin Seed Snack!

Cajun Spiced Roasted Pumpkin Seeds
Double or triple this recipe, depending on how many cups of seeds you have. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.
INGREDIENTS:
1 cup pumpkin seeds
1 scant teaspoon Cajun seasoning, or to taste
paprika, for more color, if desired
a little salt, depending on saltiness of the seasoning
2 dashes Worcestershire sauce
1 tablespoon melted butter or vegetable oil
PREPARATION:
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.
Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

Sugar and Spice Roasted Pumpkin Seeds
(do the same way as above, except for ingredients)
1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice

Regular Roasted Pumpkin Seeds
(do the same way as above, except for ingredients)
2 cups pumpkin seeds, rinsed and drained
2 tablespoons Canola oil
1 1/2 teaspoons salt
(I add a little season salt & Garlic also to this mix)

Skillet Toasted Seeds
1 cup pumpkin seeds
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
Preparation:Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight. Heat a large, heavy-bottomed, dry skillet over medium heat. Add pumpkin seeds. Shake and stir the seeds constantly as they are toasting to prevent burning. When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done. Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.