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. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Spread pumpkin seeds in a single layer on a baking sheet.
3. 3 Bake in the preheated oven, stirring occasionally, until dry and toasted, about 45 minutes. Larger seeds may take longer.
4. 4 Stir together 2 tablespoons white sugar, pumpkin pie spice, and salt in a large bowl until well combined. Set aside.
5. 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.
6. 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 per serving