• Cooking Time: 30 to 45
• Servings: 4
• Preparation Time: 10
• 1 cup pumpkin seeds, rinsed and dried
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 6 teaspoons sugar divided.
• 1 tablespoon of butter

1. Spread the pumpkin seeds in a single layer and bake in a preheated 300 degree oven for 30-45 minutes until golden.
2. In a separate bowl stir together the pumpkin pie spice,salt and 2 of the 6 tsp of sugar.
3. Set aside.
4. In a skillet melt the butter and add the sugar and the seeds.
5. Stirring constantly until the sugar melts for about a 45-60 seconds.
6. Remove from heat and cover for a minute.
7. Sugar should be melted completely.
8. Stir well.
9. Add seeds to pumpkin pie spice dry mixture.
10. Allow the seeds to cool before eating.
11. This allows time for the coating to set up.
12. Store in an airtight container.

These are a combination of sweet and salty. Making the seeds this way gives them a carmelized crunchy coating. Delicious! This recipe is adapted from Family Fun magazine. I put a few changes in it. Enjoy.