Before the goblins trick or treat the neighbors, there are pumpkins to carve. It’s a messy process but yields far more than a scary face on the front porch. Save pumpkin flesh for pies and soups; the seeds—whether boiled, toasted or roasted—make delicious snacks.
Place the oven rack in the highest position. Preheat the oven to 275 degrees F.
Mix the butter, brown sugar, salt and honey in a bowl. Add the pumpkin seeds and toss to coat.
Pour the seeds onto a jelly roll pan and spread them out in a single layer.
Bake the seeds for 15 minutes. Remove from the oven, turn them and place them back in the oven for 15 minutes.
Remove the seeds from the oven and sprinkle with sugar. Return the pan to the oven and bake for 15 minutes.
Allow the seeds to cool and then store them in an airtight container.