There are so many treats during Halloween, from candies to spooky cookies, yet one of the tastiest may be sitting out on your front porch. If you are carving any pumpkins this weekend or looking to make use of the ones you got after Halloween passes, you should consider roasting your pumpkin seeds! Roasted pumpkin seeds are a tasty and healthy snack that is so easy to make and versatile. This recipe combines sweet and salty, playing up the already sugary and toasty pumpkin flavor the seeds already have. With some of Norman’s fresh honey, a dash of cinnamon, and a few cranks of salt, the seeds become golden and addictive. I know from experience, as I’m about to finish my bowl of them while writing this.
Many people say their pumpkin seeds tend to come out chewy, but I dry these out in the oven before adding any seasoning or oil on them to make sure they toast up just right to make a crunchy and delicious snack. If you follow this recipe, please let me know how they turn out in the comments!

Ingredients:

• 1-2 cups of fresh pumpkin seeds
• 2 tablespoons honey
• 2 tablespoons olive oil, coconut oil, or clarified butter (clarified butter has a higher smoke point than regular butter)
• 1/2 teaspoon cinnamon
• salt (to taste)

Directions:

1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper so that the paper hangs over the edges.
2. To scoop out pumpkin seeds, carefully cut open the top of your pumpkin with a sharp knife. Pull the top off like a lid and use a large metal spoon to scoop out all seeds and place them in a large metal bowl. Remove all stringy pumpkin bits from the seeds and clean them with running water and a colander.
3. Pat the seeds dry with towels and dump them on to 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 your honey in a small bowl and microwave for 30 seconds, just long enough to melt the butter and stir it together with the honey.
5. Pull seeds out of from 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. Stir while they are still hot to avoid them clumping together. Sprinkle salt to taste over top to add extra flavor. Allow them to cool completely before enjoying. Store uncovered for up to 5 days.