Happy Halloween! Here’s a little go-to snack for when you just get tired of all that chocolate…
I do have a confession. I forgot to save Jack’s seeds after I carved him. So, I had to take a little shortcut and use pepita seeds (hulled and roasted pumpkin seeds) I bought at a nearby produce stand. Don’t judge, I’m distracted, busy and maybe a little delirious. But, I can report from falls past, that nothing beats fresh roasted pumpkin seeds (okay, maybe chocolate).
Pumpkin Seed Trail Mix
1 cup raw pumpkin seeds
1 tablespoon extra-virgin olive oil
1 tablespoon coarse sea salt
1/2 cup large unsweetened coconut flakes
1/4 cup mini chocolate chips
1/2 cup whole almonds (toasted)
1/2 cup dried cranberries
1/4 cup dates
1/4 cup raisins
Preheat oven to 375 degrees F. Combine pumpkin seeds and olive oil on a rimmed baking sheet. Season with coarse salt. Toss to combine. Spread in a single later. Toast, stirring halfway through, until golden or for about 8 minutes.
Place toasted pumpkin seeds along with the other ingredients in a bowl. Toss to combine. Divide among jars, containers or bags.