Honey Roasted Pumpkin Seeds

2 1/2 cups pumpkin seeds 1 tablespoon butter, melted 1 1/2 tablespoons honey 1 teaspoon brown sugar 1/2 teaspoon smoked salt kosher salt for sprinkling

In a large mixing bowl, mix butter, honey, brown sugar and smoked salt until well combined, Add pumpkin seeds to mixing bowl and mix well until all of the seeds are thoroughly coated. Grease cookie sheet with butter and spread pumpkin seeds in a single layer. Sprinkle with a little more salt. Bake pumpkin seeds until brown and crispy, stirring every 10 minutes or so.

Remove from oven, sprinkle with a teensy bit more salt, stir, cool on the pan and enjoy. Store in an airtight container up to a week, but I bet they won’t last too long. The salt and sweetness can be to taste. These were mild flavored, but I liked them that way. For more flavor, up the honey before the brown sugar and add in a little more smoked salt.