Sweet seeds

We carved two big pumpkins this year for Halloween. After that, we had a nice pile of sloppy, gooey seeds. You'll see in the picture above how they ended up. Much better, eh? These cinnamon-sugar pumpkin seeds were pretty tasty. Last year, we tried a savory kind. It's fun to experiment.

THE RECIPE:

1 c. pumpkin seeds
1 Tbsp. oil or melted butter
1/4 c. sugar
1/4 tsp. salt
1 tsp. cinnamon

Rinse and drain pumpkin seeds. Just do your best to get the goop off. Lay out on cloth and pat dry. You can leave them to dry, but if you let them dry all the way, they will stick to the cloth a little. Heat oven to 300 degrees. On a cookie sheet, toss pumpkin seeds with oil until well coated. Mix sugar, salt and cinnamon, then toss with seeds. Spread seeds evenly on cookie sheet. Bake for one hour, tossing once halfway through.