This treat can be stored in an airtight container for 3 to 4 days. I prefer to use fresh pumpkin seeds during season. The pumpkins should be ripe and sweet smelling. I let my hubby help the boys make a Jack O’Lantern for Halloween while I use the seeds for this little tasty snack. I use the pumpkin meat for Sweet and Sour Pumpkin curry, recipe on my blog. Pumpkin tastes awesome in stews and soups too. Watch out for those recipes on this corner of the virtual world.

2 Cups fresh seeds, washed and towel dried.

2 tblsp Unsalted Butter (melted)/ Sunflower Oil

2 Tbsp Sugar, Stevia, or Sucanat

1/2 tsp powdered Sea Salt

1/4 tsp Red Chile Powder /  Cinnamon / Black pepper, your choice of spice

Method:

Spread seeds on aluminium foil on a tray and put it in a preheated oven for one hour or until completely dry.

Retrieve the seeds and add it to a bowl. Toss with butter, sweet, salt, and spice.

Spread it again on the baking sheet and return to the oven.

Toast while tossing now and then until the seeds turn golden.

Let cool completely before eating or storing.