Allergen-Free Recipe - Candied Pumpkin Seeds

I love candied nuts during the holidays.  This recipe provides a good substitute that can be used in a variety of dishes or enjoyed as is.  

1 tbls. Coconut Oil
1/2 c. Pumpkin Seeds
2 tbls. Light Brown Sugar
Salt





(1) Heat coconut oil over medium heat.  Add pumpkin seeds and toast for approx. 2 minutes, stirring constantly, until light brown.

(2) Add the light brown sugar and cook for another minute, until the sugar is dissolved.  Take off heat immediately and spread on a sheet of wax paper to cool.

Note:  Watch this dish carefully, as it is very easy to burn both the pumpkin seeds and sugar.  Stirring will help immensely.