Ingredients

The following ingredients have 8 Servings
  • 14 oz dry roasted pumpkin seeds
  • 3/4 cup caramel sauce
  • 1 tsp sea salt flakes

Instruction

  • Pre-heat oven to 350F degrees. Grease a large cookie sheet but do not use parchment paper
  • Spread pumpkin seeds evenly on to the cookie sheet.
  • Pour caramel evenly over the pumpkin seeds. If the caramel is too thick, microwave for about 10 seconds to thin out and make it easy to pour. I do not use any tools for this, simply tilt the jar so a small amount will come out, keep the pouring consistently and evenly until it is all gone
  • Top with sea salt flakes and bake for about 8 minutes. You will see the caramel start to bubble, it’s okay to remove. Let it cool off completely before breaking into bite size snack (like bark, small chunks).