Sweet Spicy Pumpkin Seeds

Pumpkin seeds saved from your Halloween pumpkin are toasted and coated with a sweet, spicy cinnamon and chili seasoning.

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1 cup raw cleaned whole pumpkin seeds

1/4 teaspoon ground cinnamon

1/8 teaspoon chili powder

1 teaspoon white sugar

1 tablespoon olive oil

1 tablespoon white sugar

Preheatoven to 250 degrees F (120 degrees C).

Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.

Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.

Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.

Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

Sweet Spicy Pumpkin Seeds

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