Sugar & Spice Roasted Pumpkin Seeds

Recipe by Tinkerbell
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)
  • 3
    tablespoons butter
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DIRECTIONS

  • Preheat oven to 250 degrees F.
  • 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.
  • Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
  • When seeds are toasted, melt butter in a large skillet over med-high heat.
  • Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
  • In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
  • Add pumpkin seeds from skillet to mixing bowl & stir until coated.
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