John tasted these and said, "These are not the pumpkin seeds I grew up with. These are gourmet." My sons then chimed in and said, "It is because mom is such a good cook!" We did two pumpkins and got 2 cups of seeds combined. I don't think our pumpkins had that many seeds though.2 c pumpkin seeds, rinsed & dried
4 Tablespoons sugar, divided
1/2 teaspoon salt
1 teaspoon pumpkin spice (or combination of cinnamon, nutmeg, cloves, allspice...)
1 Tablespoon vegetable oil
1- Preheat oven to 250. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally. Larger seeds may take longer.
2- In a bowl, combine 2 tablespoons of sugar, salt and spices.
3- Heat oil in large skillet over medium-high heat. Add remaining 2 tablespoons of sugar to oil and stir until dissolved. Add the pumpkin seeds when they come out of oven. Stir with a wooden spoon until seeds look golden brown.
4- Pour spice mixture over seeds and stir until coated. Allow to cool before serving. Store in airtight container at room temperature.
