A delightful snack featuring roasted pumpkin seeds coated in a sweet and spicy blend.
Preheat your oven to 250°F.
A low temperature ensures the seeds roast evenly without burning.
Spread the pumpkin seeds in a single layer on a baking sheet.
Using parchment paper can make cleanup easier.
Roast the seeds in the oven for about 45 minutes, stirring occasionally, until they are dry and lightly browned.
Check the seeds frequently towards the end to prevent over-roasting.
In a mixing bowl, combine the pumpkin pie spice, salt, and half of the sugar.
Mixing the spices thoroughly ensures an even coating on the seeds.
Heat the oil in a non-stick skillet over medium heat.
Ensure the skillet is hot enough to melt the sugar quickly.
Add the roasted seeds and the remaining sugar to the skillet, stirring constantly until the sugar melts and coats the seeds.
Keep stirring to prevent the sugar from burning.
Transfer the seeds to the spice mixture and toss to coat evenly.
Work quickly while the seeds are still warm for better adhesion of the spices.
Allow the seeds to cool completely before storing them in an airtight container.
Cooling ensures the coating sets properly, giving a satisfying crunch.
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