If you have any pumpkins left in your Autumn decorations consider yourself lucky. I don't and so I have to fight off the temptation to snatch them from the neighbor's porch during the wee hours of the morning. I can honestly say I don't like toasted pumpkin seeds and so I actually tried to forget that Olivia requested to make them when we carved our jack-o-lanterns this year. But alas, she would not take no for an answer and that is how we came about with the best snack ever! Well, maybe the best. They are good. Good enough for me to scope out the neighborhood pumpkins.
Ingredients:1 cup raw pumpkin seeds
5 tablespoons white sugar, divided
1/4 teaspoon kosher salt
1/2 teaspoon pumpkin pie spice
2 tablespoon butter
Directions:
Boil pumpkin seeds in salted water for 20 minutes. Spread out in a single layer on a cookie sheet. Dry for 24 hours.
Preheat oven to 275 degrees. Toast seeds for about 35 minutes, stirring occasionally, until slightly golden.
Stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside.
Heat butter in a large skillet over medium-high heat. Add pumpkin seeds and sprinkle with remaining 3 tablespoons sugar. Stir with a wooden spoon until the sugar melts - about 45 seconds. Stir in sugar, salt, and spice mixture. Coat seeds evenly. Remove from heat and allow to cool before serving. Store in an airtight container at room temperature.
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