- 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 oil
Preheat oven to 250°. Spread pumpkin seeds in single layer on baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer. In large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat oil in large skillet over medium-high heat. Add pumpkin seeds and sprinkle remaining sugar over them. Stir with wooden spoon until sugar melts, about 45 seconds. Pour seeds into bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in airtight container at room temperature.
Have more seeds than you know what to do with? Substitute pumpkin seeds for peanuts in your favorite peanut brittle recipe.