It's the high season for carving pumpkins and uncovering their buried treasures: the seeds. Roasted and seasoned, pumpkin seeds make crunchy snacks and garnishes. Here's a variation that's subtly sweet with a spicy kick. Enjoy the seeds on their own, sprinkled over a hearty soup or as a topping for a pear salad.

1. Make a brine by combining 2 cups water, 1/4 cup honey and 2 tablespoons salt in a medium bowl; stir to dissolve the honey and salt.

2. Clean 1 cup pumpkin seeds to remove any clinging pumpkin flesh. Soak the seeds in the brine for 1 to 2 hours; dain well. Toss the seeds wtih 1 1/2 teaspoons vegetable oil and spread them on a baking sheet. Bake at 350°F. for 15 minutes, stirring occasionally until crispy and a rich brown color.

3. Meanwhile, combine 1 1/2 teaspoons paprika, 1/2 teaspoon garlic salt and a dash of cayenne pepper in a small bowl.

4. When the seeds are done baking, pour them into a medium bowl. While still hot, sprinkle them with the spice mixture and toss to blend. Store in a covered container for up to 1 week.