Cocoa Roasted Pumpkin Seeds
Preheat oven to 300 degrees F.Advertisement
Combine sugar, cocoa powder, oil and salt in a medium microwave-safe bowl. Microwave on High until the oil is melted and the sugar dissolves, about 30 seconds. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.
Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.
Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to
To make ahead: Store in an airtight container for up to 3 days.
4 fat, 1/2 other carbohydrate