Cinnamon Sugar Pumpkin Seeds

Cinnamon Sugar Pumpkin Seeds

These were so good I could not stop eating them! They taste just like cereal. It was Alex's idea; he looked up the recipe himself. I've altered it to make it sugar free and match the amount of seeds I had. I used 1 (carving) pumpkin's worth of seeds (about 2 cups).

2 cups pumpkin seeds (raw and unshelled)
3 Tbsp. butter
2 1/2 Tbsp. Splenda
2 tsp. cinnamon

Rinse your pumpkin seeds if they're fresh out of the pumpkin. Dry between paper towels. In a  microwave safe bowl, melt butter. Add in sugar and cinnamon and stir. Mix in seeds, coat well. Lay on a foiled baking pan and roast at 350 F for 16 minutes. Allow to cool. Enjoy!