Ingredients
1cuppumpkin seeds,raw, cleaned, preferably from a sugar pumpkin
4cupswater
4tspsalt
1tbsunsalted butter
1tbswhite sugar
1tspcinnamon,ground
¼tspginger,ground
¼tspnutmeg,ground
¼tspcloves,ground
⅛tspcardamom,ground
1tbspwhite sugar,or to taste
Preparation
Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse.
Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
Melt butter in a large microwave-safe bowl for about 1 minute, until melted. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.
Spread seeds out onto the prepared baking sheet in a single layer.
Bake in the preheated oven for 45 minutes to 1 hour or until toasted and crunchy. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
