Project 365 Day 6.

Today I roasted pumpkin seeds.

The first batch I did was the usual salted pumpkin seeds.



The second batch I did however was a new recipe, at least new to me, sugar and spice pumpkin seeds. Which look like this.



They are delicious. Both versions.

Finally the recipe to the second version if anyone wants it.

* 1 cup raw pumpkin seeds, rinsed and dried
* 6 tablespoons white sugar, divided
* 1/4 teaspoon salt
* 1/2 teaspoon pumpkin pie spice
* 1 tablespoon vegetable oil


DIRECTIONS

1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.