Crunchy, caramely, and nutty. Take an afternoon snack break and munch on these delicious seeds, or use them as a sweet topping on soups and salads to add some additional protein.

Caramelized Pumpkin Seeds

To roast seeds, preheat oven to 300 degrees. Scoop seeds from pumpkin; pull seeds from fibers, discarding fibers. (Rinsing seeds is not necessary but if you do, pat dry with paper towel.) Place 1 cup seeds in a bowl. Add 1-1/2 teaspoons oil and salt; toss to coat evenly. Place seeds in a single layer on a baking sheet. Roast for 30 to 45 minutes or until seeds make a popping sound and become golden, stirring occasionally. 

To caramelize seeds, in a medium skillet heat 1 teaspoon oil over medium-high heat. Stir in roasted pumpkin seeds. When seeds just begin to sizzle, stir in brown sugar, stirring constantly for 20 to 30 seconds or until seeds are coated with melted sugar and turn deep brown. Be careful not to scorch. Remove from heat and transfer to a sheet of foil to cool, breaking up any clumps. 