I found this recipe in the November 2001Chocolatier magazine. They were supposed to go on some pumpkin tarts that I haven't gotten around to making, but we are on our second batch of sugared pumpkin seeds, which we put on everything. These are made with hulled pumpkin seeds, also called pepitas, that you buy at the store, not the ones you pull out of a pumpkin.
The first time I made them I used a quarter sheet pan and it really wasn't big enough; the second time I used a regular baking sheet and it worked better. The seeds need to spread out to dry properly.
Sugared Pumpkin Seeds
1 scant tablespoon egg white (measuring this out was lots of fun)
1/2 teaspoon water
1 cup hulled pumpkin seeds
3 tablespoons granulated sugar
1/4 teaspoon salt (omit if pumpkin seeds are salted)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Position rack in center of oven and preheat to 350 degrees F. Lightly oil rimmed baking sheet. In large bowl, whisk egg white with water until frothy. Add pumpkin seeds and mix well. Combine remaining ingredients in small bowl and mix until well blended. Add to pumpkin seeds and toss with large spoon until seeds are coated with sugar mixture.
Spread coated seeds onto prepared pan in even layer. Bake for 20 minutes, stirring after 10 minutes. Transfer baking sheet to wire rack and allow seeds to cool completely. Store in covered container. Pumpkin seeds will keep for several days at room temperature.