What to do with your pumpkin seeds

I never really know what to do except roast them in the oven with a little salt.  This year, I tried a new technique and a new spice combination and it was awesome!  You only dry the seeds in the oven - the toasting happens on the stovetop and the spices are added after that.  This isn't the low-sugar option but it was delicious!  Big sister declared them "Yum."

I know it's not Halloween yet, but here are some photos of the girls from today.

Big sister in her cowgirl costume:

The pumpkin dad carved for her:

The little pumpkin:

And, the toasted seeds:

Sweet and Spicy Pumpkin Seeds (makes 1 cup)
from Martha Stewart's website

1 cup pumpkin seeds, fresh out of the pumpkin and rinsed
4 T sugar
1 T vegetable oil
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. cinnamon
cayenne pepper to taste

Line a baking sheet with parchment paper (I think foil would work fine) and spread the pumpkin seeds in a single layer.  Bake in a 250 degree oven for about an hour, stirring once or twice.  You want the seeds to be really dry but not toasted or brown.

Mix the spices in a bowl with 2 tablespoons of the sugar.  Heat the oil in a medium saucepan.  Add the pumpkin seeds and remaining 2 tablespoons of sugar.  Toast, stirring constantly, until the sugar melts and the seeds caramelize and turn light brown - about 45 seconds - 2 minutes.

Dump the seeds right into the bowl with the spices and stir well to coat the seeds.  Let them cool off and enjoy!