Sweet Heat Roasted Pumpkin Seeds -Coconut Oil, Cinnamon, Sugar and Hot Sauce

One of the guys at work placed a big pumpkin on my desk, so I thought it would be fun to carve it for the lunchroom:@) I ended up with a little over 1 C of good sized pumpkin seeds and have to say these Sweet Heat Roasted Pumpkin Seeds are a very nice treat! The candy coating stuck well and they dried out nicely so the seeds weren't sticky at all. I had coconut oil in the kitchen so that's what I used, olive oil or vegetable oil would be fine too.

Pumpkin seeds can be eaten whole (chewed well please),

 or pop in your mouth and once the candy coating is gone, break the seed out of the shell. 

A high fiber, whole foods snack.

Sweet Heat Roasted Pumpkin Seeds
I ended up with a little over 1 C of pumpkin seeds, cleaned well
1 tsp coconut oil, melted
1 1/2 Tblsp sugar
1/2 tsp cinnamon
1 1/2 tsp hot sauce-your favorite brand

1. Drain seeds and dry on clean dish towels or paper towels.
2. Mix well with oil.
3. Pour onto parchment covered cookie sheet, spread into single layer.
4. Bake in 360 degree oven for 20 minutes or until seeds are golden brown and dry, stirring once at 10 minutes.
5. Remove from oven and let sit for a minute or two.
6. Mix sugar and cinnamon in covered bowl (Lock and Lock works great).
7. Add seeds to bowl and shake well, pour hot sauce over seeds and shake well until they are all coated.
8. Reduce oven to 300 degrees and bake for about 8 minutes, stirring once. Coating will look dry.
9. Pour seeds onto paper towel to cool.
10. Store in airtight container.

🎃Happy Halloween Everyone-Wishing you a devilishly sweet kinda day:@)

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