1 Cup Raw Pumpkin Seeds, rinsed and dried
1 Tablespoon Sugar
½ tea. Salt
½ tea. Pumpkin Pie Spice,
or ¼ tea. Cinnamon and 1/8 tea. Nutmeg and ¼ tea. Allspice
2 Tablespoon Butter
2 Tablespoons water
¼ cup sugar
Preheat the oven to 300 degrees. Line a cookie sheet with foil. Spray with cooking spray, and spread the pumpkins seeds onto the foil in a single layer. Stir occasionally and bake for 40 minutes, or until dry and toasted. Larger seeds will take longer. Test for doneness by tasting a seed, it should be crunchy not chewy.
In a bowl stir together 1 Tablespoon of sugar, salt, and pumpkin pie spice, set aside.
In a small skillet, over med. heat, melt the butter. Sprinkle in the 1/4 Cup of sugar. Add 2 Tablespoons Water. Stir until the sugar melts, about 2 minutes. Pour seeds into the pan stir to coat with syrup mixture. Pour the hot seeds into the spiced sugar and stir until coated. Spread out on a piece of waxed paper. Allow to cool about 5 minutes and enjoy by eating the shell and the seed.