Sugar & Spice Roasted Pumpkin Seeds |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I liked the idea but felt it needed some changes to fit my family's taste. It's a sweet, pumpkin pie spiced flavor with a hint of salt that we really enjoyed. I'm posting my version here for safe keeping because we all want to make this again next year. Ingredients:
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 |
Directions:
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.
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