LITTLE ROCK, Ark. (KTHV) -- Halloween is no doubt a kid favorite!
From the recipes to the spook-tacular treats, we've been getting you ready the last few weeks! But after today, it will all be over!
So Deanna Fleming from Catering Creations is here with some other fall favorites.
Spicy pumpkin seeds
1 cup raw green pumpkin seeds
1 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
2 teaspoons fresh lime juice
Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice.
Spread on rimmed baking sheet and bake until puffed and browned, about 10 minutes.
Pumpkin seed trail mix
1 cup raw pumpin seeds
1 tablespoon extra-virgin olive oil
1/2 cup large unsweetened coconut falkes
1/2 cup who almonds (toasted)
1/2 cup dried cranberries
1/4 cup candied ginger (cut into 1/4 inch pieces)
Preheat oven to 375 degrees. Combine pumpkin seeds and olive oil on a rimmed baking sheet. Season with coarse salt. Toss to combine. Spread on sheet in a single layer. Toast the seeds, stirring about halfway through until golden, about 8 minutes.
Places toasted pumpkin seeds, coconut flakes, almonds, dried cranberries, and candied ginger in a bowl. Mix to combine.
Store mix at room temperature. It will last for two weeks.