Mmmmmmmm....Pepitas!! I have talked about roasting pepitas in my facebook update so often, and I get so many questions about it that I thought I would document the process, ala Pioneer Woman (but without all of the beautiful bokah photos and humor she is so well known for) so that others might be able to enjoy them too. So easy!
Take raw pepitas (pumpkin seeds w/out the shell) - I get mine at the Bulk Barn. If you're not in Canada you won't know what that is, but it's a lovely little chain of bulk stores across the country - their dried (unsweetened) mango is the best ever!
Toss as many as you can eat in a pan, no oil - just like you'd roast pine nuts or almonds. DON'T WALK AWAY - this is important as nuts roast quickly once they decide to roast and you can have a big smokey mess on your hands if you learn this the hard way - trust me! :]
Keep them moving - they are green to start, will toast up nicely and begin to talk to you in the pan. Rice Crispies have nothing on pepitas!
Once they start to shed their skins a bit you'll hear them snap and see the floaty bits of skin start to rise in the steam you'll know they're almost done. The smell is almost as good as the CNE nut carts in the Ag Building, almost (and it won't set you back $7.00 for a tiny bag of nuts!)
Put sea salt (I had to use Kosher Salt as I'm out of sea salt) into mortar & pestle and pulverize to a fine dust.
Sprinkle on nuts