- 2 Tbsp vegetable oil
- 1 Tbsp finely ground kosher or sea salt
- 1/4 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp chile powder
- 1 tsp ground black pepper
- Mix all dry ingredients and grind them in a coffee mill or small food processor. Grinding them as fine as possible helps make them adhere better to the nuts.
- Set up a container with warm water and salt to put the seeds into as you remove them from the pumpkin.
- Rinse and straine all the unwanted stuff from the seeds.
- Dry them on paper towels, but don’t let them sit on paper towels for too long or they’ll stick and you’ll end up with paper on your seeds.
- Line the Bradley racks with aluminum foil and poked tons of tiny holes with a corn holder. Spread the seeds evenly in one layer onto the racks.
- Place seeds into a 65°F smoker and cold smoked them for 2 hours with hickory smoke.
- Remove from smoker and dump all seeds into a bowl.
- Combine the oil and spices, and add to the bowl.
- Toss until the seeds are well coated.
- Preheat your oven to 375°F.
- Spread seeds on a baking sheet and roast for 10-15 minutes, stirring several times. Continue checking for desired texture, pumpkin seeds can go from spongy to burnt really fast.
- Remove from oven, taste and add additional salt/seasoning if needed.