2 Ingredient Carmelized Pumpkin Seeds

I first discovered these delightful treats the first time I did the Whole30. I had never used coconut aminos before. The soy and gluten free replacement for soy sauce was initially a turn-off for me as I found it too sweet to be used in most savory dishes. But combine coconut aminos, squash seeds, and heat and you get the divine taste and texture normally reserved for delicacies such as peanut brittle or caramel corn. But here we have a snack packed with fiber and healthy fats rather than corn syrup and artificial sweeteners.

Ingredients:

• Squash seeds. Any seeds squash or pumpkin seed will work. In the photo are seeds from a delicata and spaghetti squash. The more seeds the better!

• Coconut Aminos. 2-4 tbsp

Directions:

Clean your squash seeds by rinsing them under lukewarm water. I like to place mine in a strainer and run the water over them as I gently pull the seeds away from their attachment strings. Once seeds are separated, pat dry with a paper towel. Place seeds on parchment paper on a baking tray and generously cover with coconut aminos. Bake for 30-35 minutes at 325 degrees farhenheight. Keep an eye on them as they can burn fast! Bake time and temp will vary depending on size and quantity of seeds. You'll know they're done when the seeds are crunchy opposed to slimy and soft. Let cool then try to share before you devour the pan!