Spicy Pumpkin Seeds

Adapted from Mark Bittman's How to Cook Everything

2 C pumpkin seeds, rinsed and dried (from about 2 pumpkins)
1 t cayenne pepper
1 t salt
1/2 t sugar
dash cumin
2 T olive oil

Toss the pumpkin seeds with the other ingredients until evenly coated. Spread on a baking sheet and bake at 350 F, stirring every 20 minutes, until toasty brown and crisp. Store leftovers in an airtight container at room temperature.