Sticky Sweet Pumpkin Seeds

• 1/2 cups Raw Pumpkin Seeds (from A Medium "pie" Pumpkin)
• 3 Tablespoons Dark Brown Sugar, Divided
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Ginger
• 1 Tablespoon Extra Light Olive Oil Or Grapeseed Oil
• 1 Tablespoon Honey

1. Preheat your oven to 300 degrees F. Spread out clean pumpkin seeds onto a lined, rimmed baking sheet (I like to use a Silpat).
2. Place into the preheated oven for 20 minutes, stirring halfway through.
3. Remove and place into a small bowl or cup.
4. In another small bowl, combine 2 tablespoons dark brown sugar, salt, pie spice, cinnamon and ginger.
5. Stir to combine.
6. Once seeds are dried in the oven, heat the olive oil in a skillet over high heat.
7. Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.
8. Stir constantly until the sugar thickens, about 45 seconds to a minute.
9. Remove to a large bowl and top with the sugar/spice mixture.
10. Toss to coat, and then spread back out onto the lined baking sheet to cool.
11. Serve.

pumpkin seeds, brown sugar, kosher salt, pie spice, ground cinnamon, ground ginger, extra light olive oil, honey

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sticky-sweet-pumpkin-seeds/ (may not work)