Heat the chicken fat in a cast iron pan over medium heat until melted.
Add the pepitas, spices and salt. Stir with a spoon and mix well.
Place the pan in the oven for 5 minutes. Then stir the seeds with the spoon and put them back in the oven for another 5 minutes or until the outsides are medium brown and crispy.Remove from pan and let cool on a plate.
Let the pepitas cool completely before storing a sealed container at room temperature.