Sugar & Spice Roasted Pumpkin Seeds

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READY IN:
1hr
SERVES:
6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 2 cups raw pumpkin seeds
  • 5 tablespoons sugar (divided)
  • 12 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons butter

Directions

  1. Preheat oven to 250 degrees F.
  2. On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
  3. Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
  4. When seeds are toasted, melt butter in a large skillet over med-high heat.
  5. Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
  6. In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
  7. Add pumpkin seeds from skillet to mixing bowl & stir until coated.

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