Toasted Pumpkin Seed Trail Mix

This no-measurement recipe, spotted on Darby Stickler’s blog at www.flythroughourwindow.com, is an easy snack to mix up and keep handy upon pumpkin-carving season.

What you’ll need:
Pumpkin seeds
Canola oil
Sea salt
Milk chocolate chips
Dried cranberries
Small mason jars

Scrape out pumpkin seeds and rinse in a colander under cool water. Pat seeds dry and spread on a baking sheet coated with one tablespoon of canola oil. Season to taste with freshly ground sea salt. Roast at 325 degrees for 20 minutes, stirring after the first 10 minutes. When done, pat off excess oil with a paper towel and let cool. Mix with equal parts milk chocolate chips (make sure they’re cool or they will melt the chocolate) and dried cranberries.