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

1. Preheat oven to 250 degrees F.
2. 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.
3. Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
4. When seeds are toasted, melt butter in a large skillet over med-high heat.
5. Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
6. In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
7. 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)