Curried Roasted Pumpkin Seeds

We spent last night carving a pumpkin, drinking beer (Fat Tire, if you can get it where you are I highly recommend their 1554 brew), and watching Mr. Smith Goes to Washington, because it makes a girl hopeful this election season).

I also roasted up some spicy pumpkin seeds, the true reason I get excited about carving pumpkins. I tossed this together sort of randomly, but here is a basic recipe:

1 to 1 and 1/2 cups pumpkin seeds
1 tbsp olive oil (some recipes also suggest 1 egg white, but we were out of eggs)
1 tsp curry powder
1 tsp salt (or reduce to taste)
1/2 tsp cayenne pepper

Toss pumpkin seeds in olive oil to coat. Combine rest of ingredients; toss again to coat. Spread in a single layer on a baking sheet and roast in 375 degree oven for twenty minutes, tossing once halfway through. Store in an airtight container once cool, or snack on them while enjoying your beer.