Growing up, making pumpkin seeds was always the follow-up tradition to pumpkin carving. As I grew older, my tastes evolved from the simple salt seasoning that we used into more sophisticated flavors. This is one my children and I created together several years ago
SUGARED & SPICED PUMPKIN SEEDS
- 1 cup raw pumpkin seeds, rinsed and dried
- 6 tablespoons sugar, divided
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon butter
Preheat the oven to 250 degrees F. Spread seeds in a single layer on a baking sheet and toast for 45 minutes, stirring occasionally, until dry and toasted. While seeds are toasting, mix together 2 tablespoons sugar, salt, and pie spice and set aside. Heat the butter in skillet and cook seeds remaining sugar over medium high heat until sugar melts and begins to brown. Pour seeds into spiced mixture and stir until well coated. Cool before serving.