Sweet and Spicy Pumpkin Seeds

Although plain roasted pumpkin seeds are delicious and packed with nutrients, these fiery and sweet seeds elevate a humble snack to a whole new level of yumminess.

3 cups whole organic pumpkin seeds, raw, picked clean of pumpkin flesh, rinsed and drained
1 tablespoon red Thai curry paste
1/4 cup organic maple syrup
1/4 cup organic extra virgin olive oil or more depending on how much is absorbed by seeds
Sea salt to taste

Mix all ingredients thoroughly in a large mixing bowl and turn out onto a greased cookie sheet. Roast at 350 F until seeds are crisp and starting to brown, stirring several times and adding more oil if needed to keep seeds from sticking to the pan (and each other, although some sticking is inevitable). Allow to cool, stirring every few minutes, at least most of the way- they're actually quite lovely when eaten still slightly warm.