Ingredients

• 1 cup raw cleaned whole pumpkin seeds
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons chili powder
• 1 teaspoon white sugar
• 1 tablespoon olive oil
• 1 tablespoon white sugar

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
3. 3 Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
4. 4 Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
5. 5 Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

Nutrition per serving