Because There Aren't Enough Treats @ Halloween...

For the first time ever this year I decided to try roasting the pumpkin seeds that came out of the pumpkins we carved. I found this recipe on line and it is super good. Sweet with a hint of salty which in my opinion is the best of both worlds.

*Toasted Pumpkin Seeds with Sugar and Spice*

1 cup raw pumpkin seeds, rinsed and dried (for the record I used almost double)
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil

DIRECTIONS
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.
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.