Spiced Honey Roasted Pumpkin Seeds

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/8 tsp Garlic powder

• Condiments

  • 2 1/2 tbsp Honey

• Baking & Spices

  • 1/8 tsp Cayenne pepper adjust per your taste
  • 1 tsp Chili powder
  • 1/4 tsp Paprika, smoked
  • 1 Sea salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 2 cups Pumpkin seeds

Found on thechunkychef.com

Description

Directions

• Preheat your oven to 325 degrees. Cut open your pumpkins. Remove the pulp and stringy pumpkin flesh from the seeds.
• Boil for 2-3 minutes, drain, and lay out on a paper towel to dry thoroughly. Pat dry if necessary.
• In an oven-safe skillet, warm the oil over medium heat and saute the pumpkin seeds and spices until lightly golden, about 3 minutes. Add the honey and stir with a rubber spatula.
• Transfer the skillet to the oven. Roast for about 30-40 minutes, stirring every 10-15 minutes so that they do not burn.
• Taste one of the seeds. You want them crispy throughout, and not soft in the center.
• Continue to cook if necessary.
• When finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool.
• While hot, sprinkle with salt to taste.