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Sweet Toasted Pumpkin Seeds

From Susan of NS Canada, a sweet treat.

1 cup pumpkin seeds
1 tbsp butter
2 tbsp brown sugar
1/4 tsp cinnamon
Pinch ground ginger (optional)
Pinch ground nutmeg (optional)

Scoop seeds from pumpkin, removing as many as possible. Rinse and clean them well. Spread in a single layer on a cookie sheet and let stand at room temperature at least 4 hours but preferably overnight until dry. Stir occasionally.

Once pumpkin seeds have dried, preheat oven to 350 F. Melt butter in a small frying pan over medium heat. Add brown sugar, cinamon, etc. Stir until brown sugar mixture is bubbling. Add pumpkin seeds and stir until well mixed. Spread out on a lightly greased cookie sheet, turn oven off and bake 7 minutes. Remove from oven and leave seeds on sheet to cool. Store in an airtight container.

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