Spread clean dry Pumpkin seeds in a single layer on a baking sheet coated with olive oil spray, coat again with the olive oil spray and sprinkle with the salt then bake at 325 degrees for about 45 minutes, stirring once half way through cook time. Allow to cool slightly.
Butter an 11 x 17 rimmed baking sheet with butter and set aside.
Melt butter in a medium saucepan over medium heat. Mix in the sugar and honey and cook, without stirring, until the mixture is amber in color and registers 280 degrees on a candy thermometer. (about 5-6 minutes) Stir in the toasted pumpkin seeds and continue to cook until the mixture reaches a temperature of 300 degrees. (about 2 minutes longer)
Immediately pour mixture evenly onto prepared baking sheet and allow to cool completely before breaking into pieces.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 109 (44%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 300.5mg||10 %|
|Potassium 46.2mg||1 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 36.2g|
|Protein 0.2g||0 %|
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Calories per serving: 245
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