Tamari roast pepitas (pumpkin kernels)

1. Cover the bottom of a heavy frypan with a layer of raw pepitas. You can do them with skins on or off.

2. Turn the heat to medium and when you hear the pepitas starting to pop, start shaking the frypan so the pepitas toast evenly without burning. 

3.  Keep them moving, shaken or stirred, until the pepitas are golden brown and puffed slightly. 

4.  Sprinkle with Tamari and if you like it, a little dried cayenne pepper. 

5.  Shake around a little more then remove from the heat.