1 C raw, hulled pepitas
1/8 t cayenne
1 T Bragg liquid aminos
1/2 t liquid smoke flavoring
Heat a large cast-iron skillet over medium heat. Place the pumpkin seeds in the skillet and stir constantly with a wooden spoon. Toast the seeds for about 8-10 minutes, until the seeds are puffed and making popping noises. Turn down the heat to avoid burning.
Remove from heat and sprinkle with the cayenne. Pour in the Braggs and the liquid smoke (it should sizzle when it hits the pan). Return the skillet to the burner, stirring continually. Stir and scrape the bottom of the skillet until the seeds are dry, about 1-2 minutes.
Pour the seeds out onto a large plate and spread them out to cool. Store in an airtight jar at room temperature.
From Vegan Lunch Box
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