Toasted Pumpkin Seeds with Sugar and Spice

Thanks to my friend Heather (and allrecipies.com) for this fantastic pumpkin seed recipe idea.  The idea of pumpkin seeds with sugar on them was just too much for me.  I decided I had to make these.


The only logical way to get pumpkin seeds (in my head), was to buy a pumpkin.  And it seemed silly to buy a pumpkin, carve out the innards and then just leave it.  So I guess I will actually be carving a pumpkin this year as well.  Sort of like killing two birds with one stone, I guess.  I just need to remember to toss the thing out before it's a pile of mush on my porch.


Toasted Pumpkin Seeds with Sugar and Spice

Ingredients (serves 4)

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons white sugar, divided
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vegetable oil

Directions

1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer. (Heather's note: let the seeds dry overnight if you are removing them right away from the pumpkins, or do whatever you can so that they are as dry as possible. I didn't do this last time and they took about an hour and 15 minutes to fully toast.)
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.