Roasted Pupmkin Seeds - Cinnamon & Sugar!

I'm all about traditional when it comes to food. But, sometimes it's good to mix things up. So when I realized that I would have a bunch of extra Pumpkin Seeds I thought I would try something a little different. Because when they are good salty, they must be good sweet? Right?

These took a little longer to cook and get crispy but they were wonderful. Don't skip the step about lining the pan with aluminum foil as it really saves on clean up.

Ingredients 
1 1/2 cups pumpkin seeds  
2 tbsp melted butter (or olive oil)  
2 tbsp granulated sugar  
1 tsp cinnamon  
1/2 tsp nutmeg 
1/4 tsp salt

Directions:
Preheat oven to 350°F.
Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.
In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.
Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.

Enjoy!