- Servings: 8 (1/2 cup servings)
Ingredients:
| 4 cups | Raw Pumpkin Seeds |
| 2 Tbsp | Cooking Oil |
| 1 tsp | Salt |
| ½ cup | Cinnamon Red Hot Candies |
Directions:
Preheat oven to 325 degrees.
Rinse pumpkin seeds in water until pulp and strings are washed off, then drain and pat dry.
In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a parchment-lined cookie sheet. Toast seeds in a 325 degree F oven for 35 minutes, stirring occasionally.
Sprinkle red hot candies over pumpkin seeds, and return to oven. Bake for 5 minutes, or until candies start to melt. Remove from oven, and immediately stir seeds until melted red hots coat them thoroughly.
Let cool on the cookie sheet, stirring occasionally. Store in a covered jar when cool. Makes 4 cups.
Helpful Tips:
This is a great sweet/hot/salty snack, and is easy to make. Just be sure to keep stirring the seeds until the melted red hots coat them, because the candies cool quickly.
