Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. In a medium bowl, toss pumpkin seeds with oil, brown sugar, cinnamon, salt and cayenne pepper, if desired.

Spread seeds in an even layer on prepared baking sheet. Roast until golden brown, 20 minutes, stirring halfway through. Let cool completely (pumpkin seeds will get crispier as they cool).

Tip: You can plump and soften pumpkin seeds slightly (making them easier to digest) by soaking or boiling them in water before roasting. To soak, place in filtered water with 1 tablespoon salt for 8 hours or overnight at room temperature. To boil, add to salted boiling water and boil for 10 minutes. Drain and towel-dry.

Source: Hannaford fresh Magazine, October November 2024