Sometimes I overthink appetizers to the point where the appetizer becomes half the dinner! It took me a while to learn that most times, the best appetizer is just a little Revere-style bowl with some salty, spicy nuts and seeds along with a cocktail. Mom enjoyed these on a trip to Rhinebeck, NY with Dad for her 56th birthday as a bar snack at a restaurant that is unfortunately no longer in business. So we resurrected it, and adapted it for Blue Willow Kitchen!

Togarashi Pepitas (Spiced Pumpkin Seeds)

Ingredients:
6 cups raw shelled pumpkin seeds
2 T. togarashi (Japanese 7 spice mix)
2 T. Kosher salt
2 T. extra virgin olive oil
1 T. orange zest

Directions:
1. Preheat the oven to 350 degrees F.
2. Toss the seeds together in a bowl with the oil, salt, and spice until well-distributed.
3. Spread out on an even layer onto an ungreased baking sheet. Bake for 15 minutes, stopping to stir and rotate the seeds every 5 minutes.
4. When the seeds are removed from the oven, leave them on the baking sheet to cool, they will continue to crackle for about 15-20 minutes.
5. Once cooled, stir in the orange zest and store in an airtight container, such as a Mason jar. If frozen, it keeps for 3-4 months.

Notes:
We found togarashi at our local Asian market. It often comes in a small glass container.

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