Roasted pumpkin seeds Try this zippy twist on a Halloween tradition from our home economists. It’s got just enough heat to take the chill off autumn afternoons.

Ingredients

2 cups pumpkin seeds

5 teaspoons butter, melted

1 teaspoon Worcestershire sauce

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 to 1/4 teaspoon cayenne pepper

Method

1 In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.

2 Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat the foil with nonstick cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.