These sweet salty roasted pumpkin seeds are the perfect snack to make after carving pumpkins. Help curb the cravings for your HALLOWEEN yummies!
It's the perfect balance of sweet, salty and cinnamon flavour.
Cook time: 20 minutes
Total time: 25 minutes
1 1/2 cup rinsed and cleaned whole pumpkin seeds
1 tablespoon olive oil
1/4 cup monk fruit/cinnamon combo
2 teaspoon Sea salt (add more if you choose too)
Preheat oven to 400 degrees.
Line a half sheet pan with parchment paper.
Add pumpkin seeds, drizzle with olive oil and sprinkle with monkfruit/cinnamon and Sea salt.
Add seeds to oven and after ten minutes stir the nuts. Let the seeds cook for 7-8 minutes longer. Make sure not to let the monk fruit burn.
Pull the seeds out of the oven, sprinkle with a pinch more of kosher salt and let cool for 10 minutes.