Recipe courtesy of Valerie Bertinelli

Sweet and Salty Pepitas

Name: Sweet and Salty Pepitas
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 1/2 cups
Ingredients: Vegetable oil, for the baking sheet; 2 tablespoons unsalted butter; 2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; Kosher salt

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Level: Easy

Total: 40 min (includes cooling time)
Active: 10 min

Yield: 2 1/2 cups

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Ingredients

Vegetable oil, for the baking sheet

2 tablespoons unsalted butter

2 1/2 cups fresh pumpkin seeds (pepitas), cleaned of any large chunks of pumpkin, but some pulp is okay

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

Kosher salt

Directions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly oil the foil.
Melt the butter in a saute pan over medium heat. Add the pepitas, toss to coat in the butter and then add the sugar, cinnamon, ginger, allspice, cloves and 1 teaspoon salt. Spread the pepitas on the prepared baking sheet in 1 layer and bake, stirring once or twice, until golden brown all over, 12 to 15 minutes. Let cool completely.