Pumpkin Pie Seeds

Ingredients

• 1 cup raw cleaned pumpkin seeds , preferably from a sugar pumpkin
• 4 cups water
• 4 teaspoons salt
• 1 tablespoon unsalted butter
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.13 teaspoons ground cardamom
• 1 tablespoon white sugar , or to taste

Instructions

1. 1

   Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.

2. 2

   Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.

3. 3

   Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.

4. 4

   Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.