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