Every year I try to come up with a festive Halloween/Autumnal treat that has way less sugar than the giant bags of candy at every cash register in America this time of year. Last year it was these deceptively simple Chocolate Dipped Apple Slices. What if we didn’t give in to the candy, thus breaking down the door of what could be a holiday season gluttony freight train? What if we could make a nice homemade treat and keep the processed crap at bay?
Note: You can find coconut nectar in the alternative sugars section of the baking aisle. It has a much milder sweet taste than honey or regular sugar. You can also use honey if you don’t have access to coconut nectar. Also note, this recipe requires that the pumpkin seeds completely cool before you peel them off and break them into pieces.
- 1 tablespoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 6 ounce bag pumpkin seeds
- 3 tablespoons coconut nectar (or you can use honey)
- Preheat oven to 350 degrees. Line a baking sheet with non-stick foil.
- In a small bowl, whisk the cinnamon, salt, nutmeg, ginger, and cloves together. In a medium bowl, fold pumpkin seeds and coconut nectar until seeds are coated. Pour spices over pumpkin seeds, stirring gently to distribute spices evenly onto the coconut nectar coating.
- Spread coated pumpkin seeds onto foil lined baking sheet, bake 15 minutes. Remove from oven and let cool completely. Peel the foil lining from the cooked pumpkin seeds and break into brittle-like pieces. Enjoy or keep stored in an airtight container for up to 7 days.