2 TBS Sesame Oil
½ cup Honey
2 cups Hulled Pumpkin Seeds
½ cup Sesame Seeds
½ cup Shredded Coconut
Dash of Cayenne Pepper
Kosher Salt
 

Preheat oven to 325 degrees.

In skillet over medium heat, combine oil, honey, cayenne; simmer for 2 minutes. In medium mixing bowl, combine seeds and coconut. Slowly incorporate seed mixture into honey mixture, mixing well until blended. Spread mixture over parchment paper lined sheet pan. Bake for 10-12 minutes. Remove from oven and season with salt. Crumble when cool. Store in an airtight container until ready to serve.

 For more tasty nibbles, check out Sassy Sips and Nibbles by CSCA graduate Emma Roberts. It makes a great stocking stuffer!