Cocoa Roasted Pumpkin Seeds
Tips for crispier seeds: start with a sugar pumpkin.
Put seeds in pot cover with water. Salt water like you would for pasta. Bring to a boil. Start timer for 10 minutes. Drain and pat dry.
How to Make Cocoa Roasted Pumpkin Seeds
- Preheat oven to 300F.
- Line cookie sheet with tin foil or parchment paper. Grease with cooking spray. Spread seeds out in single layer. Spray seeds with cooking spray. Bake 30 minutes. Stir half way.
- Meanwhile, in a sm sauce pan mix remaining ingredients over low heat until sugar has dissolved.
- Stir roasted seeds into cocoa mix until well coated. Spread seeds on baking sheet again. Bake 15 more minutes.
- Remove from oven and let cool. You should hear them cracking or popping as they cool.