I hope y'all are getting into the swing of all things Fall, whether that's pulling out the boots or decorating your homes with ghoulish decor! One of my favorite things to do at this time is to actually carve pumpkins. Some may say it's a little too early because they'll just go bad, but I say go ahead because it means you can just carve more! My boyfriend and I have already done our first round as we celebrate the first day of October every year by carving pumpkins. They may already be in the trash, but it was totally worth it! Speaking of carving pumpkins though...
Do you know what the best part about creating your own jack-o-lantern? The pumpkin seeds inside - duh! I absolutely love keeping the seeds and roasting them to have throughout the season because they make the perfect snack. Plus, you can do anything to them! In the past, I have made cinnamon-sugar flavored pumpkin seeds, spicy red pepper flavored, and even a fiesta flavored batch.
However, as much as I like those flavors, I wanted to try something totally different with my seeds. Scoping around on Pinterest, I found something that looked interesting and have put my own twist on it! Here is the recipe on how to make Salted Dark Chocolate Caramel Pumpkin Seeds (omg that's a mouth full)!
What You Need:
Lightly Salted Pumpkin Seeds (either from your own pumpkin or store bought)
1/2 cup Caramel Melts
Splash of Milk
1 tsp Himalayan Salt
1/4 cup Dark Chocolate chips
What to Do:
1. First things first is to preheat your oven at 350F degrees!
2. Now, begin melting your caramel in the microwave along with the splash of milk. The milk will help smooth out the caramel and make it richer in taste. While the caramel is doing its thing in the microwave, spread your pumpkin seeds evenly across a cookie sheet. Having parchment under your seeds will help immensely when trying to take the seeds off. If you are using seeds from your own pumpkin, don't forget to roast them before hand!
3. Once the caramel is melted, go ahead and drizzle it across your pumpkin seeds. After the seeds are fully covered to your satisfaction, place them in the 350F degree heat oven and bake them for 5 to 7 minutes.
4. Allow the seeds to cool, and begin melting your chocolate chips. Once melted, drizzle it over the caramel covered seeds, and lightly sprinkle the salt over as well. Let everything cool for an estimated 10 minutes (I actually put mine in the fridge as well to help the chocolate harden), then go ahead and break it up into smaller bite size pieces!
You now have salted dark chocolate caramel pumpkin seeds!