- 1 cup raw pumpkin seeds (dried overnight)
- 3-4 tbsp sugar (recipe asked for 6--that would be way too much. I used cane sugar)
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 tbsp oil (I used canola)
Preheat oven to 250F. Spread the pumpkin seeds on a cookie sheet. Toast for 45 minutes stirring occasionally. In a bowl, stir together 1 tbsp sugar, the salt, and the spice. Set aside. Heat oil in a small pan and add toasted pumpkin seeds. Sprinkle remaining sugar and heat until melted. Pour seeds into the spice mixture and stir until coated.
These are soooo yummy! I'm going to have to make some more foresure!