PUMPKIN SEEDS

*CANDIED PUMPKIN SEEDS*

Nice golden brown and a sure hit with kids. Give them lots of time to cool before breaking into pieces.

1 cup fresh pumpkin seeds
1/4 cup packed brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp salt

In a small bowl, combine all ingredients. Spread into a greased foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 45-50 minutes or until seeds are well-glazed, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.
Yield: 1 cup.

*LIGHT ROASTED PUMPKIN SEEDS*

2 cups fresh pumpkin seeds
5 tsp butter, melted
1 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
1/8 to 1/4 tsp cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container.
Yield: 2 cups.