1 cup pumpkin seeds raw cleaned (preferably from a sugar pumpkin)
4 teaspoons salt
1 tablespoon butter unsalted
4 cups water
1 tablespoon sugar white to taste
Equipment
bowl
baking sheet
paper towels
sauce pan
oven
aluminum foil
microwave
Directions
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 until melted, about 1 minute. 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 until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking.
Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
