Spice and Everything Nice Kürbiskerne

Directions

1. Preheat your oven to 160 degrees C fan. Cut open your pumpkins. Scoop out the guts and stringy pumpkin flesh from the seeds.
2. Place in a colander and run under water to rinse and separate the seeds from the rest of the pumpkin guts.
3. Transfer seeds to a large pot with water and bring to a boil.
4. Boil for 2-3 minutes, drain, and lay out and pat dry if necessary.
5. In an oven-safe skillet, warm the oil over medium heat and sauté the pumpkin seeds and spices until lightly golden (do this for about 3 minutes).
6. Stir in the honey with a rubber spatula.
7. Transfer the skillet to the oven.
8. Roast seeds for 30-40 minutes, stirring every 10-15 minutes so as to avoid any burning.
9. Taste test the seeds. You want them to be crispy throughout, and not soft in the center.
10. Continue roasting if necessary.
11. Once finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool.
12. Sprinkle with salt to taste, while still warm.
13. Wait until cooled completely, and enjoy!