Chili-Roasted Pumpkin Seeds

• 1 tablespoon vegetable oil
• 6 cloves garlic, unpeeled
• 3 cups hulled pumpkin seeds or slivered almonds
• 4 teaspoons powdered chili or cayenne, or to taste
• 2 teaspoons kosher salt

1. Place the vegetable oil in a skillet over medium heat.
2. Add the garlic and cook slowly until the garlic is golden.
3. Remove the garlic and discard.
4. Add the pumpkin seeds or slivered almonds, increase the heat to high and fry, stirring constantly, for 1 minute.
5. Remove from heat.
6. Add the powdered chili or cayenne slowly to taste, stirring between each addition.
7. Add the salt and serve

vegetable oil, garlic, pumpkin seeds, powdered chili, kosher salt

Taken from cooking.nytimes.com/recipes/6546 (may not work)