Honey Roasted Pumpkin Seeds: Crunchy

Instructions:

1. Rinse the pumpkin seeds in a fine mesh strainer under cold water, rubbing them gently to remove any remaining pulp, then pat them thoroughly dry with a clean kitchen towel or paper towels.
2. Preheat the oven to 300°F (150°C).
3. In a large mixing bowl, whisk together the melted butter, honey, salt, and cinnamon until the mixture is velvety and smooth.
4. Toss in the dried pumpkin seeds, stirring until every seed is fully coated in the glaze.
5. Spread the coated seeds in a single layer on a parchment-lined baking sheet.
6. Roast for 25–30 minutes, stirring every 10 minutes to ensure an even, mahogany-colored toast.
7. Remove from the oven when they smell nutty and look caramelized, then allow them to cool completely on the pan to harden the glaze.