Honey-Roasted Pepitas & Sunflower Seeds

• 1/2 cups Pumpkin Seed Kernels/Pepitas (from The Inside Of A Pumpkin Seed)
• 1/2 cups Shelled Sunflower Seeds
• 2 Tablespoons Sugar
• 2 Tablespoons Honey
• 1 Tablespoon Corn Syrup
• 1 teaspoon Olive Oil
• 1/2 teaspoons Kosher Salt
• Additional Salt And Sugar For Sprinkling Over Top, If Desired

1. Preheat your oven to 325 F. Place your seeds on a rimmed baking sheet, spread them out in a single layer and roast them for 5-7 minutes in the oven.
2. Check on them and shake them about halfway through.
3. Be careful and make sure that they dont burn.
4. You want them to take on a golden hue.
5. They puff up a tiny bit and become more crunchy.
6. Test one to see what I mean.
7. When done, remove pan from the oven, pour the seeds from the baking sheet into a bowl, line the baking sheet with a piece of parchment paper then return the seeds to the parchment paper-lined baking sheet.
8. Set aside.
9. Combine the sugar, honey, corn syrup, olive oil and salt in a small pot and bring to a boil.
10. Then stir and boil it for another 3-4 minutes.
11. Remove from heat.
12. Drizzle the sugar mixture over the seeds, tossing them about to coat.
13. Sprinkle a couple pinches of sugar over top (and a pinch or two of salt if you want it salty) and allow it to cool completely.
14. Break it apart and enjoy!
15. Colleens notes: As you can see I added in some dried cranberries after it was made and cooled, which is the way I like to eat it.
16. Feel free to toss this with some of your favorite dried fruits or favorite nuts.

kernels, sunflower seeds, sugar, honey, syrup, olive oil, kosher salt, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/honey-roasted-pepitas-sunflower-seeds/ (may not work)