Friday, October 29, 2010
Sweet Pumpkin Seeds
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided
**I barely had 2 cups of seeds, so I halved this recipe and would use maybe even less butter than it calls for. It takes a while to cook it out. But they taste so good!
3. Bake in the preheated oven for 7 minutes; stir and return to oven for 7 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 7 minutes before removing again to sprinkle with remaining sugar and stirring. Then keep checking every 7 minutes, but it takes a while. You don't want them to be greasy. They will start to dry out, about maybe 30 minutes after adding the sugar. Allow to cool before serving. Store leftover seeds in an airtight container.