The unusual combination of pumpkin seeds and chocolate make a sweet fall treat.

[ingredients-list title=”Ingredients” serving_size=””]

  • 2 cups peeled raw pumpkin seeds (about 1/2 pound), available at health-food stores
  • 3/4 pound high-quality extra-bittersweet chocolate, chopped
  • 1/4 teaspoon plus a dash of hot chili powder



[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] In a large skillet, lightly toast the pumpkin seeds over medium-low heat, stirring frequently, for about 10 minutes. Let cool. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a microwavable bowl, melt the chocolate in a microwave oven at 50 percent power, stirring at 30-second intervals until just melted, about 3 minutes. Stir in the chili powder, then 1 3/4 cups of the toasted pumpkin seeds until evenly coated. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Spread the chocolate mixture on a wax paper-lined baking sheet in an even 1/4-inch-thick layer. Sprinkle on the remaining toasted pumpkin seeds. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Refrigerate the chocolate until set, about 30 minutes, then break into pieces. Makes 1 1/4 pounds.[/step-item][/step-list-wrapper]

Popular Videos

Reader's Digest
Originally Published in Reader's Digest