Pumpkin seeds

From zombies to fairies… only Louise Gagnon, author of Sous le charme des courges et des citrouilles, could concoct such delicious and creative recipes.
Ingredients
- Pumpkin seeds
- Canola oil
- Curry powder
- Fleur de sel
Preparation
- Place the seeds (unrinsed) on a large cookie sheet and leave overnight. Shake them from time to time to assist drying.
- Preheat a conventional oven to 150°C (300°F) or a convection oven to 135°C (275°F). In a bowl, for each cup of pumpkin seeds, add 1 tbsp. canola oil, 1 tbsp. brown sugar, 1 ½ tsp. curry powder and ½ tsp. fleur de sel. Mix well.
- Spread the seasoned seeds on a large cookie sheet covered with parchment paper and cook in the oven for about 35 minutes, or until golden. Shake them up about halfway through. Cool and serve.