These childhood favorites are even better now with the additions of coarse salt and rosemary.

Recipe: Nibble: Roasted Pumpkin Seeds
Makes 2 cups

2 cups pumpkin seeds, rinsed well and patted dry
2 tablespoons canola or vegetable oil
1 teaspoon butter, melted
1 teaspoon coarse salt, or to taste
2 teaspoons finely minced fresh rosemary, or 1 teaspoon minced dried rosemary

Preheat oven to 350F.

Toss pumpkin seeds with oil and melted butter and a generous teaspoon (or more, to taste) of kosher or other coarse salt. Stir well to coat. Spread on a baking sheet and bake until golden and crisp, 12 to 15 minutes. Taste for seasonings, sprinkling with additional coarse salt if necessary.

Wine Pairing: I like these with a refreshing, crisp white like the Plantagenet 2008 Semillon Sauvignon Blanc Western Australia Hazard Hill ($13). Crisp and juicy, with a ripe nectarine core and accents of bright lemon zest and mineral. Clean, smooth finish. Ready to drink now. Locate this wine online or in your area.