1 tsp coconut oil, plus additional for coating
1 c pumpkin seeds
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp kosher salt
3/4 c water
Place oil and seeds in a heavy skillet over medium heat, watching and moving until toasted–roughly 3-6 minutes
Transfer the seeds to a small mixing bowl and season with salt and spices
Lightly oil a sheet pan with a little more coconut oil.
Bring water and honey to a boil then reduce and simmer until the mixture is light brown.
Mix the seeds in quickly and spread out in a thin layer in the sheet pan.
Cool for at least half an hour then break into portions. Store in an airtight container for up to two weeks.
Recipe submitted by Bulk Dept. Coordinator, Lori