Sugar & Spice Roasted Pumpkin Seeds - cooking recipe

Ingredients

2 cups raw pumpkin seeds
5 tablespoons sugar (divided)
1/2 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
1 teaspoon pumpkin pie spice
3 tablespoons butter

Preparation

Preheat oven to 250 degrees F.
On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
When seeds are toasted, melt butter in a large skillet over med-high heat.
Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
Add pumpkin seeds from skillet to mixing bowl & stir until coated.