Homemade Sweet Pumpkin Seeds

Don’t toss those pumpkin seeds. This little snack turns them into something far more tempting than the plain roasted version: crunchy toasted pepitas cloaked in chocolate.

First you clean and dry the seeds, then toast them in a hot pan until they turn golden and nutty, which deepens their flavor and gives them that satisfying crackle.

Melted semisweet chocolate smoothed with a little butter coats the warm seeds, setting into a glossy shell as it cools.

The result is sweet and salty, crisp and rich, like a homemade trail-mix cluster you can’t stop eating.

It comes together in minutes, which makes it a smart way to use the seeds from a carving pumpkin or a bag of pepitas from the pantry.

Kitchen Tips

• Dry the seeds thoroughly before toasting so they crisp instead of steam.
• Toast over medium heat and stir often, since they go from golden to burnt quickly.
• Let the toasted seeds cool slightly before mixing with chocolate so it doesn’t seize.
• Spread the coated seeds in a single layer to cool so they set as separate clusters.

Variations

• Sprinkle with flaky salt while the chocolate is still wet for sweet-salty contrast.
• Use dark or white chocolate, or drizzle both.
• Add a pinch of cinnamon or chili powder to the chocolate for warmth or heat.