Okay, this is because I love you.

And because. . . .I’m a bit of a procrastinator. We just carved our pumpkins last night, and so. . . . I just roasted our seeds.

I should be finishing up decorations, dinner, and sitting out the candy, but these pumpkin seeds are so darn addictive that I had to let you know just how good.

Good like fresh pumpkin bread.

Good like lazy days and rainy days, and soft fluffy slippers.

Good like chocolate, on top of more chocolate, topped with nuts, and whipped cream, and a cherry.

They are really, very yummy.  Maybe even the best pumpkin seeds you’ve ever had.

Crunchy.
Sweet.
Cinnamon Spicy.
Delicious.

Try one, and you’ll try 50.  They are also VERY addictive.

Sugar and Spice Pumpkin Seeds

Ingredients:

Raw Pumpkin Seeds
Butter
Granulated Sugar
Cinnamon
Salt

Directions:

1. Preheat oven to 250.
2. Rinse pumpkin seeds in a colander. Lay flat on a cookie sheet lined with parchment paper. Bake at 250 for 1 hour.
3. While the seeds are cooking, combine 1/2 cup of sugar with 3 TB of cinnamon. Mix to combine. Set aside.
4. In a skillet, place 2TB butter, on medium high heat.  Add roasted seeds. Cook for 1 minute. Season with salt. Sprinkle a generous amount of sugar/cinnamon mixture on seeds and cook in skillet until the sugar starts to caramelize, about 1 minute.
5. Remove from skillet, and place in a shallow bowl. While hot, sprinkle again with sugar/cinnamon mixture. Toss. Sprinkle again. Let cool slightly before devouring, or you’ll burn a hole in your mouth.

Store seeds in an airtight container for 1 week if they last that long.