Roasted pumpkin seeds -- three ways

I am ridiculously indecisive.  So before Kate and I carved our pumpkins, we went back and forth on what would come of the seeds.  I would suggest something spicy with a good sea salt, and she would cut in with talk of whiskey and bacon.  We both agreed on pumpkin pie seeds, obviously.

Fortunately, there were approximately one billion seeds in my pumpkin.  So, we made them all.

ROASTED PUMPKIN SEEDS -- SWEET WHISKEY + BACON

1 1/2 cups pumpkin seeds, rinsed and dry

1/2 cup whiskey
2 tablespoons bacon drippings

2 tablespoons dark brown sugar

2 teaspoons salt, plus more to taste

1.  Preheat oven to 275°F.  

2.  Combine all ingredients in a saucepan over medium-low heat.  Bring to a simmer
    and cook until seeds begin to gray in the middle (15-20 minutes); drain.  

3.  Spread evenly on a baking sheet and season with salt.  

4.  Bake until toasted and slightly browned (15-20 minutes), tossing halfway though.

ROASTED PUMPKIN SEEDS -- PUMPKIN PIE SPICED

1 cup pumpkin seeds, rinsed and dry

4 cups water

4 teaspoons salt

1 tablespoon unsalted butter

1 tablespoon white sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground cardamom

1 tablespoon white sugar, or to taste

1.  Preheat oven to 250°F.  

2.  Melt butter and add seeds, one tablespoon sugar, and spices; toss to coat seeds. 

3.  Spread evenly on a baking sheet and season with additional sugar, if desired.
4.  Bake until toasted and slightly browned (45-55 minutes), tossing several times.

ROASTED PUMPKIN SEEDS -- SPICY GARLIC SEA SALT

1 cup pumpkin seeds, rinsed and dry

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon cayenne powder

1/2 ounce olive oil

1.  Preheat oven to 375°F.  

2.  In a bowl, combine all ingredients and toss to coat seeds.

3.  Spread evenly on a baking sheet

4.  Bake until toasted and slightly browned, (15-20 minutes), tossing halfway through.