Step 1

Add the pumpkin seeds to a large 12-inch skillet.

Step 2

Pour the lemon juice in the skillet and stir over medium heat, just to coat all the seeds.

Step 3

Immediately add the spices and salt, and continue stirring until a uniform yellow color is reached.

Step 4

Stir frequently and continue heating over medium heat for 10 minutes, or until all the lemon juice is cooked off, but the seeds still look wet.

Step 5

Reduce the heat to medium low and stir occasionally for 15 minutes, or until the seeds look dry. At this point the shells are soft.

Step 6

Reduce the heat just above low and heat until the seeds are roasted dry and are easy to crack without any soft core. If the shells are browning, reduce the heat even more. This could take up to 2-3 hours on this low heat, but you will be very pleased with the result. I don’t recommend increasing the heat, because that tends to roast the seeds unevenly, and you will end up with seeds that are browned on the outside but still soft inside.

Step 7

Cool the seeds completely in the skillet, then store them in an airtight container, in your pantry for 2-3 weeks.