5 Ways to Make Roasted Pumpkin Seeds Taste Like Halloween Candy

Directions

1. Roast pumpkin seeds with oil and a pinch of salt until fully cooled.
2. For any candy coating, use about 1 teaspoon of coating mixture per 3/4 cup of seeds so the toppings stick.
3. For Whopper style: Toss half the seeds in a blend of equal parts cocoa powder and powdered sugar; toss the other half in plain malted milk powder. Alternatively, use chocolate malted milk powder mixed with powdered sugar for all seeds.
4. For Snickers style: Coat half the seeds with equal parts cocoa powder and powdered sugar. Take the remaining seeds and replace popcorn in a caramel popcorn recipe with them. Once cool, combine both batches with peanuts.
5. For Candy Corn style: Melt candy corn on low heat and transfer to a piping bag with a small round tip. Drizzle over the roasted seeds. Separately, melt white chocolate in a double boiler, stir in yellow food coloring, and pipe onto the seeds. Let cool completely before serving.
6. For Kit Kat style: Toss half the seeds in equal parts cocoa powder and powdered sugar. Toss the other half in finely crushed graham crackers.
7. For Reese's style: Coat half the seeds with equal parts cocoa powder and powdered sugar. Coat the remaining seeds with equal parts powdered peanut butter and powdered sugar.