Spicy Pumpkin Seeds

• Pumpkin seeds
• Olive oil, for drizzling
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 350 degrees F.
2. Rinse the seeds clean of any pumpkin flesh.
3. In a mixing bowl, toss the seeds with olive oil.
4. Season the seeds with Essence.
5. Place the seeds on a parchment-lined baking sheet and roast until golden brown and crispy, about 15 minutes.
6. Store in an airtight container at room temperature for up to 2 weeks.
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
10. Published by William and Morrow, 1993.

pumpkin seeds, olive oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spicy-pumpkin-seeds-recipe.html (may not work)