Ingredients

The following ingredients have 8 Servings
  • 2 tsp coconut oil
  • 2 Tbsp turbinado sugar ((brown sugar would also work))
  • 1 tsp chili powder
  • 2 cups pumpkin seeds
  • 2 limes, zested and juiced

Instruction

  • In a medium saute pan, heat the coconut oil over medium high heat.
  • Stir in turbinado sugar or brown sugar, chili powder, and pumpkin seeds and combine all ingredients until the seeds are evenly coated.
  • Cook on medium high heat until seeds are light golden brown and the sugar is lightly caramelized. This will happen very quickly. Watch closely and stir continually to prevent overcooking.
  • Remove from heat and stir in lime juice and zest.
  • Spread onto parchment paper to cool completely.
  • Enjoy at room temperature. If you have any left over, store in an airtight container for up to a week at room temperature.