4 cups pumpkin seeds, rinsed and dried
1/3 cup light butter, melted
2 tablespoons brown sugar (can use Splenda brown sugar blend)
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided
Preheat oven to 350 degrees. Combine pumpkin seeds, light butter, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10×15 inch jelly roll pan lined with aluminum foil.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.