Cinnamon Honey Roasted Pumpkin Seeds

Ingredients:

• 1-2 cups of fresh pumpkin seeds
• 2 tablespoons honey
• 2 tablespoons olive oil, coconut oil, or butter
• 1/2 teaspoon cinnamon
• Salt (to taste)

Directions:

1. Preheat oven to 275 degrees. Line a baking sheet with parchment paper so that the paper hangs over the edges.
2. Rinse the pumpkin seeds in a colander.
3. Pat the seeds dry with towels and dump them onto the parchment paper. Without any seasoning or oil, place them in the oven for 8-10 minutes so that they can dry out completely.
4. While the seeds are drying in the oven, combine your oil or butter with honey in a small bowl and microwave for 30 seconds, just long enough to melt the butter so you can stir it together with the honey.
5. Pull the seeds out of the oven and place them back into a bowl. Drizzle your honey and oil/butter mixture all over and stir. Add the cinnamon and stir again.
6. Dump the seeds back on to your parchment paper lined baking sheet and bake at 275 degrees for 30-40 minutes, or until they’ve become golden brown.
7. Stir while they are still hot to keep them from clumping. Sprinkle salt to taste over the top for extra flavor.
8. Allow them to cool completely before enjoying. Store uncovered for up to 5 days.