Pumpkin seeds for dessert

Pumpkin seeds for dessert are, in my opinion, just the perfect dessert. Simple to prepare and simple to use, delicious and to top it all off, incredibly healthy.

Ingredients

• Pumpkin seeds (raw) - 1 Cup
• Dark sugar - 3 Tbsp. spoons
• Salt - 1/4 Teaspoon
• Spices - 1/4 Teaspoon (cinnamon, nutmeg, ginger, cloves, cardamom, lemon zest)
• Ground cinnamon - 1/4 Teaspoon
• Ground ginger - 1/4 Teaspoon
• Olive oil - 1 tbsp. the spoon
• Honey - 1 tbsp. the spoon

Directions

1. Fill the raw pumpkin seeds with water. Thus, we will clear them of pumpkin orange fibers - clean seeds will float, and everything else and unnecessary will remain at the bottom.
2. Put clean pumpkin seeds on a baking sheet covered with a baking sheet.
3. We put a baking sheet with seeds in the oven, preheated to 150 degrees. We bake for 10 minutes, then turn the seeds over - and another 10 minutes at the same temperature.
4. Meanwhile, in a small bowl, mix 2 tbsp. dark sugar (can be replaced with regular sugar if there is no dark sugar), spices, salt, ground cinnamon and ginger.
5. Mix with a fork until smooth.
6. We take the seeds out of the oven, let them cool.
7. Transfer the cooled seeds from the baking sheet back to the bowl.
8. Heat olive oil in a skillet over medium heat.
9. Pour pumpkin seeds into a preheated pan. Immediately add the remaining 1 tbsp. dark sugar.
10. Following the sugar, add honey to the pan.
11. Stir and fry over medium heat for about a minute, until honey and sugar begin to bubble and thicken.
12. Transfer the fried seeds from the pan to a large bowl.
13. Add the dry spice mixture (spices, ginger, cinnamon, salt, sugar) to the same bowl.
14. Mix well so that the seeds grab with the spices.
15. Put the seeds back on a baking sheet covered with a baking sheet.
16. Let the seeds cool completely - and that's it, they're ready to eat. If you don’t eat everything at once, you can store dessert pumpkin seeds in an airtight container for no more than one week.