Description
Snack on these by themselves or add them into a fun fall Chex mix! Delicious either way!
Ingredients
- ½ cups Pumpkin Seed Kernels/Pepitas (from The Inside Of A Pumpkin Seed)
- ½ cups Shelled Sunflower Seeds
- 2 Tablespoons Sugar
- 2 Tablespoons Honey
- 1 Tablespoon Corn Syrup
- 1 teaspoon Olive Oil
- ½ teaspoons Kosher Salt
- Additional Salt And Sugar For Sprinkling Over Top, If Desired
Preparation
Preheat your oven to 325 F. Place your seeds on a rimmed baking sheet, spread them out in a single layer and roast them for 5-7 minutes in the oven. Check on them and shake them about halfway through. Be careful and make sure that they don’t burn. You want them to take on a golden hue. They puff up a tiny bit and become more crunchy. Test one to see what I mean.
When done, remove pan from the oven, pour the seeds from the baking sheet into a bowl, line the baking sheet with a piece of parchment paper then return the seeds to the parchment paper-lined baking sheet. Set aside.
Combine the sugar, honey, corn syrup, olive oil and salt in a small pot and bring to a boil. Then stir and boil it for another 3-4 minutes. Remove from heat.
Drizzle the sugar mixture over the seeds, tossing them about to coat. Sprinkle a couple pinches of sugar over top (and a pinch or two of salt if you want it salty) and allow it to cool completely.
Break it apart and enjoy!
Colleen’s notes: As you can see I added in some dried cranberries after it was made and cooled, which is the way I like to eat it. Feel free to toss this with some of your favorite dried fruits or favorite nuts.
