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Jack-o-Lantern Treasure

Save those seeds and make a tasty Halloween treat

You scoop and you scoop and you scoop. When it comes to making jack-o-lanterns at Halloween time, there’s a LOT of that. All those pumpkin seeds and “slimy pumpkin guts,” as the kids say, need to be scooped out to make room for carving and, later, a candle or light.

You can throw away those “guts,” but save the seeds because we have the tastiest recipe for honey-roasted pumpkin seeds that you have ever tried. They make an irresistible, sweet-and-salty snack that your friends and family will gobble up. And if you want them spicy, add two tablespoons of sriracha to this recipe.

Photo of pumpkin and pumpkin seeds

Ingredients

1/4 cup Aunt Sue’s® Raw & Unfiltered Honey

3 cups fresh pumpkin seeds, cleaned

1 1/2 tbsp butter, melted

2 tsp brown sugar

1/2 tsp smoked salt

Kosher salt for sprinkling

Directions

Preheat oven to 300°F.

Spread out seeds on parchment-lined baking sheet and bake for 20–30 minutes, or until slightly crunchy.

In a large mixing bowl, mix Aunt Sue’s® Raw & Unfiltered Honey, butter, brown sugar and smoked salt until well-combined.

Add hot pumpkin seeds to mixing bowl and mix well until all of the seeds are thoroughly coated.

Return the seeds to the baking sheet and spread in a single layer.

Bake for 5–10 minutes, until sauce begins to caramelize on the seeds.

Remove seeds from oven and lightly sprinkle with kosher salt to taste; stir and let cool on the pan.

Store in an airtight container for up to a week.

Categories: Honey Stories

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