Roasting Pumpkin Seeds

After emptying three large pumpkins so that could carve them, I had all these large pumpkin seeds calling out to me telling me not to waste them. So I decided to roast them in a baking pan. I drizzled them in a little argan oil (which is naturally nutty in flavor), sprinkled brown sugar, a little salt, cinnamon, ginger powder, nutmeg, and some more sugar and oil over it. Roasted it at 375F for about 20 mins and let it sit out to cool down. You get this sweet and slightly salty crust on the outside which is absolutely Fangalicious. You can even eat the shells. Yummm!

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