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1
Preheat your oven to 325 F. Place your seeds on a rimmed baking sheet, spread them out in a single layer and roast them for 5-7 minutes in the oven.
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2
Check on them and shake them about halfway through.
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3
Be careful and make sure that they dont burn.
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4
You want them to take on a golden hue.
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5
They puff up a tiny bit and become more crunchy.
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6
Test one to see what I mean.
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7
When done, remove pan from the oven, pour the seeds from the baking sheet into a bowl, line the baking sheet with a piece of parchment paper then return the seeds to the parchment paper-lined baking sheet.
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8
Set aside.
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9
Combine the sugar, honey, corn syrup, olive oil and salt in a small pot and bring to a boil.
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10
Then stir and boil it for another 3-4 minutes.
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11
Remove from heat.
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12
Drizzle the sugar mixture over the seeds, tossing them about to coat.
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13
Sprinkle a couple pinches of sugar over top (and a pinch or two of salt if you want it salty) and allow it to cool completely.
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14
Break it apart and enjoy!
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15
Colleens notes: As you can see I added in some dried cranberries after it was made and cooled, which is the way I like to eat it.
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16
Feel free to toss this with some of your favorite dried fruits or favorite nuts.
