Roasted Pumpkin Seeds

After carving a handful of pumpkins this season for my pumpkin dips, Matt decided to make a deal with me. For every pumpkin he cleans out for my dip, I have to bake the seeds for him. Deal. Actually, easiest deal ever because I hate cleaning out the pumpkins and I love roasted pumpkin seeds!

Oh, and did you know that pumpkin seeds are a healthy snack that helps strengthen your bones and reduce cholesterol? That makes one more reason not to toss your seeds!

So here is how I seasoned these little guys...

Ingredients

·         Pumpkin seeds

·         1 tablespoon extra-virgin olive oil

·         salt and pepper

·         1 pinch cinnamon

·         1 pinch cumin

·         1 pinch cayenne pepper

·         1 tablespoon honey

Directions 
1. Spread pumpkin seeds on baking sheet and bake at 350 degrees for 20 minutes.
2. Remove seeds from oven and toss with olive oil, cinnamon, cumin, cayenne, and honey in a bag or Tupperware container.
3. Spread pumpkin seeds back onto the baking sheet and lightly sprinkle salt and pepper to taste. Return to oven and roast coated seeds until golden, about 10-12 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.

A sweet and spicy fall snack {or salad topping}!