Sweet n Spicy Chili and Honey Roasted Pumpkin Seeds

• 3-58 ounces, weight Pumpkin Seeds (removed From A Raw Pumpkin)
• 1 teaspoon Honey, Raw
• 1 teaspoon Coconut Oil
• 2 teaspoons Chili Flakes
• 1/2 teaspoons Sea Salt

1. After removing seeds from pumpkin, place them into a bowl.
2. If you can leave them overnight to dry out a bit, this is recommended.
3. Fill the bowl of seeds with water and remove any pumpkin remnants (the orange stringy bits).
4. Dry the seeds and place them on a baking tray in a single layer.
5. Preheat oven to 180 degrees C.
6. Into a small saucepan or microwave safe bowl, add honey and coconut oil.
7. Heat to fully melt and combine together.
8. Pour coconut oil/honey mixture over the pumpkin seeds and make sure all the seeds are covered.
9. Sprinkle chili flakes and salt over the pumpkin, seeds and toss to make sure they are all covered.
10. Spread seeds evenly on the pan and place pan into the oven for about 10 minutes until golden brown (do keep an eye on them).
11. Take pan out of oven and allow seeds to cool.
12. Once fully cooled place into airtight jars or serve immediately.

honey, coconut oil, chili flakes, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sweet-ne28099-spicy-chili-and-honey-roasted-pumpkin-seeds/ (may not work)