I just made THE BEST pumpkin seeds I have had in a Long time.

2 cups rinsed pumpkin seeds
3TB butter
7 packets of splenda
1/2 tsp cinnamon

Place plain pumpkin seeds on a cookie sheet in a 300 degree oven for about 30-45 minutes until golden and the inside is dry ( taste one). I stir mine every 10-15 minutes to prevent the bottoms from burning.

In a sauce pan, heat the butter on med high heat with 1/2 of the splenda, throw in the hot roasted seeds, and toss for about 1 minute to coat and "caramelize" for a bit. Remove from heat, add the remaining splenda and the cinnamon. Toss well. Lay them on the cookie sheet again to cool.

They REALLY remind me of cinnamon and sugar toast! Careful... they are addicting!

I'm trying to figure out the carb count in these, but Fit day has incorrect data on their site... according to them as far as I can tell, the ones in the hull have no fiber, but the shelled ones have fiber.... I really think that is wrong.

Either way, these are great!

Umm, just to clarify - these are pumpkin seeds still in the shell, right???

We're carving our pumpkins on Tuesday -- thanks for the recipe!

Here's more to try:

http://forum.lowcarber.org/showthread.php?t=55160

http://forum.lowcarber.org/showthread.php?t=23980

The egg whites really help the seasonings to stick

yep.... in the shell. Just rinsed well to get all the "goobery" stuff off