Sugar & Spice Roasted Pumpkin Seeds
- 2 cups raw pumpkin seeds
- 5 tablespoons sugar (divided)
- 1/2 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
- 1 teaspoon pumpkin pie spice
- 3 tablespoons butter
- Preheat oven to 250 degrees F.
- On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
- Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
- When seeds are toasted, melt butter in a large skillet over med-high heat.
- Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
- In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
- Add pumpkin seeds from skillet to mixing bowl & stir until coated.
pumpkin seeds, sugar, salt, pumpkin pie spice, butter
Taken from www.food.com/recipe/sugar-spice-roasted-pumpkin-seeds-262233 (may not work)