Aztec Chocolate Caramel Popcorn
To roast raw pumpkin seeds, in a 15x10x1-inch baking pan combine 1 cup raw pumpkin seeds (pepitas), 2 tablespoons olive oil, and 1/2 teaspoon salt; toss gently to coat. Spread pumpkin seeds in a single layer. Bake in a 350°F oven for 10 minutes, stirring once halfway through baking.
Place popcorn in an airtight container; cover. Store at room temperature for up to 1 week.