I remember the first time I had roasted pumpkin seeds. I was in high school and our youth group at church had a pumpkin carving contest. While we were hard at work, our youth leaders were roasting the seeds. They were so yummy! Jason and I have roasted our seeds every year, although I'm usually the only one who eats them. I would just roast them in the oven and salt them, nothing fancy. Well, we tried a new recipe this year, and the seeds disappeared quickly...loved by all!
Give it a try...
Sugar and Spice Roasted Pumpkin Seeds
(found on Southern Food.About.com)
1 cup pumpkin seeds
1 Tbsp melted butter or vegetable oil
1 Tbsp granulated sugar, or more, to taste
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar and spices.
Heat oven to 300 degrees. Spread coated seeds in a shallow baking sheet, turning from time to time, for about 45-60 miutes, or until nicely browned and crunchy.
Just a couple of tips:
Line the baking sheet with foil for easier cleanup.
Get the pumpkin seeds as close to a single layer as you can.