- 2 cups raw, cleaned and hulled Pumpkin seeds
- 1 tablespoons melted butter
- 1 tablespoon lime juice
- 4 tablespoons sugar
- 1 teaspoon salt
- Optional Spices: 1/4 teaspoon cayenne pepper, 2 teaspoons chile powder and/or 1 teaspoon Vietnamese cinnamon
Preheat oven to 350ºF. Spray a cookie sheet with nonstick spray. Mix the hulled green Pumpkin seeds with the melted butter, lime juice, sugar and salt, and your spice choice: mix until the seeds are evenly coated. Spread the seeds evenly over the cookie sheet and roast for about 20 minutes until the seeds are lightly browned, turning them every 5 minutes or so. Remove from oven and cool completely. Keep stored in airtight container for up to one week.