More sweet than spicy but still good.

Same problem as the other reviewers: my oil and sugar mix separated. I just poured all of it over the pumpkin seeds, but was disappointed with how the sugar (now caramel) made clumps of some of the seeds and didn't seem to coat most of the others. I think the problem was that my seeds had cooled so this recipe should note that the seeds have to be hot or warm, probably straight out of the oven, to stop the caramel from clumping when poured on them. Also, the seeds didn't seem very spicy with the chili powder so I added cayenne to the batch to make it a little hotter (per another reviewer's suggestion). Overall, this recipe has potential, but is woefully incomplete or incorrect as is.

I also had problems with the sugar and oil separating. I used white pepper instead of chili or cayenne and it was sufficiently spicy. The spices didn't stick as well as I had hoped, but I did get a good mix of sweet and spicy on the ones the spices did stick to. I think I will try increasing the oil next time. It was delicious, just needs some tinkering.

I was disappointed with this recipe, maybe it was user error. The oil and sugar separated despite having stirred it contantly to combine and not burn the sugar, so instead of pouring the separated mess over the seeds I grabbed a paper towel and soaked up the unwanted oil and poured the rest over the seeds. I think it needs salt and the chili powder is so miniscule it's not spicy at all, either the amount of chili powder needs to be increased or use cayenne pepper instead of chili powder (if I make this again I think I'd rather use cayenne). Overall it was fun to try something new.