Salted Caramel Pumpkin Seeds

1. 1

   Evenly spread pumpkin seeds on a large baking sheet covered with parchment paper.

2. 2

   The caramel at room temperature is usually a bit thick to pour over the seeds, so heat the caramel in a glass measuring cup for about 1015 seconds in the microwave.

3. 3

   With the help of a kitchen spoon, start pouring caramel over the pumpkin seeds, making sure its evenly distributed in a thin layer over the seeds.

4. 4

   Sprinkle with salt.

5. 5

   Bake at 350 degrees F for 810 minutes.

6. 6

   Let cool for 10 minutes and start breaking into bite-sized pieces.

No nutritional information available.

No additional tips available.