Sugar & Spice Pumpkin Seeds
Dry seeds are the key to crispy seeds to be sure to dry the seeds well. I let mine sit out for 24 hours or more.
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 or canola oil
Preheat oven to 350° F. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring every 15 minutes. The seeds should be lightly toasted so they may take longer or shorter depending on how dry and large they are. In a bowl large stir together 2 Tablespoons of sugar, salt and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the seeds and sprinkle remaining sugar over the, stir with spoon until the sugar melts, about 45 seconds. Do not over cook or it will burn! Pour seeds into the bowl with the sugar and spices and toss to coat. Allow to cool and store in air tight container at room temp.