Sugar & Spice Pumpkin Seeds

  • 2 c. pumpkin seeds
  • 2 T. melted butter or canola oil
  • 2 T. brown sugar
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice

Rinse the seeds well and get as much of the pumpkin pulp off of them as possible. Pat dry with paper towels or allow to dry overnight on a smooth surface.

Toss the seeds with the butter, sugar, and spices.

Heat the oven to 300° F. Spread the coated seeds on a shallow baking sheet (I line a baking sheet with a silicone baking mat to make cleanup easier), turning from time to time, for about an hour, or until they are nicely browned and crunchy.

  • Yields: 2 cups seeds
  • Preparation Time: About an hour and ten minutes
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