A fun, flavourful way to kick-up your pumpkin seeds. Source: allrecipes.com
1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons granulated sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/10/sugar-and-spice-roasted-pumpkin-seeds.html