This is a delicious, unique, sugar-and-spice variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!
Ingredients
- 1 cup raw pumpkin seeds , rinsed and dried
- 6 tablespoons white sugar , divided
- 0.5 teaspoons pumpkin pie spice
- 0.25 teaspoons salt
- 1 tablespoon vegetable oil
Instructions
-
1
Preheat the oven to 250 degrees F (120 degrees C).
-
2
Spread pumpkin seeds in a single layer on a baking sheet.
-
3
Bake in the preheated oven, stirring occasionally, until dry and toasted, about 45 minutes. Larger seeds may take longer.
-
4
Stir together 2 tablespoons white sugar, pumpkin pie spice, and salt in a large bowl until well combined. Set aside.
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5
Heat oil in a large skillet over medium-high heat. Add toasted pumpkin seeds and sprinkle with remaining 4 tablespoons sugar. Stir with a wooden spoon until sugar melts, about 45 seconds.
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6
Pour candied pumpkin seeds into the bowl with spiced sugar; stir until coated. Cool completely before serving. Store in an airtight container at room temperature.
Nutrition Facts
Per serving
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