Spiced Pepitas

Heat 2 teaspoons extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 1/2 cup raw pepitas, 1/2 teaspoon paprika, 1/2 teaspoon ground coriander, and 1/4 teaspoon salt. Cook, stirring constantly, until pepitas are toasted, about 2 minutes; transfer to bowl and let cool. Serve. (Pepitas can be stored in airtight container at room temperature for up to 5 days.)