Sweet and Salty Pumpkin Seeds

2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon

1. Heat oven to 300 degrees.

2. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 - 60 minutes.

3. Increase oven temperature to 350 degrees. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, about 10 to 15 minutes.

Make ahead tip: The pumpkin seeds can be made and stored at room temperature in an airtight container for up to 3 days in advance.

8 servings