Use the roasted shelled seeds specified
These clusters start with ready roasted, unsalted shelled seeds. Wet seeds scooped from a pumpkin and whole shell-on seeds are different ingredients and need other preparation. Keep the bowl and utensils dry, then melt and stir the chocolate before adding cinnamon and the measured seeds. Have the lined tray ready for all twelve mounds.
Keep each spoonful together rather than spreading the seeds into a thin scattered layer. Add the salt while the chocolate is still workable, then chill until firm. Lift the set clusters from the paper and keep them covered in the refrigerator as directed. The cinnamon and salt are small finishing measures; adding more seeds to use up a bag would change the chocolate available to bind them.
