Harissa roasted pumpkin seeds

Ingredients
1 pumpkin
6 quarts water
1 ½ tablespoon salt
2 tablespoons of olive oil
harissa powder to taste

Preheat the oven to 350° F, then line a baking sheet with parchment paper. Add 6 quarts of water to a pot. Add 1 ½ tablespoons of salt and bring to a boil.
Cut the pumpkin in half. Scoop out the seeds and place them into cold water to clean. Add the pumpkin seeds to the boiling water. Simmer for 5 minutes before draining.
Dry the seeds by laying them out evenly on a sheet of paper towels or a dishcloth. Transfer the seeds to the baking sheet. Add 2 tablespoons of olive oil and bake until golden brown. Add harissa powder to taste.

Candied almond inspired pumpkin seeds

Ingredients
½ cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups roasted pumpkin seeds

Combine water, white sugar, and cinnamon in a saucepan over medium heat. Bring to a boil before adding the roasted pumpkin seeds. Stir constantly until the water has evaporated and a sticky coating covers the pumpkin seeds.
Line a baking sheet with parchment paper, and empty the pot of pumpkin seeds on to it, to cool for 15 minutes.

Mocha roasted pumpkin seeds

Ingredients
6 tablespoons sugar
2 tablespoons baking cocoa
1 tablespoon instant coffee granules
1 large egg white
2 cups salted pumpkin seeds

Preheat the oven to 325° F and line a baking sheet with parchment paper. Add 6 quarts of water to a pot. Add 1 ½ tablespoons of salt and bring to a boil.
Combine sugar, instant coffee granules, and cocoa in a food processor. Pulse until combined.
Add the pumpkin seeds to the boiling water. Simmer for 5 minutes before draining. Dry the seeds by laying them out evenly on a sheet of paper towels or a dishcloth.
Whisk egg white in a bowl until consistent air bubbles appear. Stir in pumpkin seeds. Coat evenly with mocha mixture. Spread out the seeds on the baking sheet, bake until dry.