Sweet and Spicy Pumpkin Seeds

1C cleaned pumpkin seeds
5T granulated sugar
1/4 t Kosher salt (if you only have reg. salt then use 1/8t)
1/4 t ground cumin
1/4 t ground cinnamon
1/4 t ground ginger
pinch cayenne pepper
1 1/2 T peanut oil

Preheat oven to 250F. Line a baking sheet with parchment paper. Spread seeds in an even layer and bake until dry, stirring occationally. About an hour. Let cool.

In medium bowl combine 3T of the sugar, salt, cumin, cinnamon, ginger and cayenne, set aside.

Heat oil in a large nonstick skillet over high heat. Add pumpkin seeds and the 2T sugar. Cook until the sugar melts and the pumpkin seeds begin to carmamelie, about 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.