Prep time: less than 15 minutes
2 cups green pumpkin seeds
1 tablespoon wheat-free tamari sauce
1/4 teaspoon Cayenne pepper
1/4 teaspoon Cumin
Roast pumpkin seeds in dry, heated skillet until they puff up and brown slightly.
Remove skillet from heat.
Combine remaining ingredients in bowl, add roasted pumpkin seeds and stir to coat evenly.
Pour seasoned seeds back into hot skillet (removed from heat), allow to dry, stirring occasionally, for 3-4 minutes.
Store in air-tight container, up to 2 weeks.