Things You'll Need:
- Pumpkin seeds
- Colander
- Towel
- Cookie sheet
- Butter or margarine
- Small saucepan
- Sugar
- Cinnamon
- Nutmeg
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Step 1
Wash any pumpkin residue off the seeds under cool running water. Place a colander in your sink to stop slippery seeds from running down the drain, and rub the seeds with your fingers to remove any slimy debris.
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Step 2
Place wet seeds on a towel and allow them to air dry. Wait until seeds are completely dry before you roast them.
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Step 3
Preheat your oven to 350 degrees F. Spread the seeds in a single layer on a lightly greased cookie sheet. Place the seeds in the oven and roast them for 10 to 15 minutes or until golden brown.
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Step 4
While the seeds are roasting, melt butter or margarine in a small saucepan. You will need about ½ cup of butter for every 2 cups of pumpkin seeds. Mix in 1 tbsp. sugar and stir the mixture until the sugar is dissolved. Add cinnamon, nutmeg or additional sugar and spices to taste.
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Step 5
Pour the melted butter over the toasted seeds and stir to coat. Place the seeds back in the oven for a few minutes so they absorb the sugary coating. Allow the seeds to cool completely before eating.
