Honey Roasted Pepita & Sunflower Seeds

Honey Roasted Pepita & Sunflower Seeds 1/2 cup pepita’s (the inside of the pumpkin seed) 1/2 cup sunflower seeds (the inside seed) 2 TBS sugar 1/2 -1 tsp Kosher salt 2 TBS honey 1 TBS corn syrup 1 tsp olive oil Preheat your oven to 325 degrees. Place your seeds on a baking sheet, spread them out and roast them for 5-7 minutes in the oven. Checking on them and shaking them about halfway through. Be careful they don’t burn. You want them to take on a golden hue. It is almost like the puff up a tiny bit and become more crunchy. Test one to see what I mean. remove from the oven, pour them 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. Set aside. Combine the remaining ingredients in a small pot, bring to a boil. Stirring it for another 3-4 minutes. Drizzle the mixture over the seeds, tossing them about to coat. 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. Break it apart and enjoy!