seeds from one medium pumpkin (about a cup and a half)
5 T sugar, divided
1/4 tsp cinnamon
1/4 tsp ground cumin (I insist on using seeds and grinding them myself; it's just better that way!)
1/4 tsp ground ginger
1/4 tsp coarse salt (Kosher salt)
1 pinch of cayenne pepper, to taste (I used pepper flakes and ground them, too.)
1 1/2 T peanut oil
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread seeds on the parchment paper, evenly. Bake until dry, stirring occasionally; about one hour (though mine only took 45 minutes this time; maybe it was the parchment?) Cool. (I poured them onto a clean, cool cookie sheet and set them on the deck for five minutes.
Heat peanut oil in a medium, non-stick skillet over high heat. Add the baked pumpkin seeds and the rest of the sugar. Stir, cooking until the sugar melts and the seeds begin to caramelize (I cooked mine until the seed started whistling!), about a minute. Transfer to bowl with spices and stir well to coat.
These may be stored in an airtight container for up to one week (if crazed fools haven't eaten them all by then!)