Sugar & Spice Roasted Pumpkin Seeds

1. 1

   Preheat oven to 250 degrees F.

2. 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. 3

   Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.

4. 4

   When seeds are toasted, melt butter in a large skillet over med-high heat.

5. 5

   Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.

6. 6

   In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.

7. 7

   Add pumpkin seeds from skillet to mixing bowl & stir until coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.