Description
Delicious and crunchy roasted pumpkin seeds with a smoky flavor.
Ingredients
Scale
- 1 cup pumpkin seeds (raw with shell on)
- 1 teaspoon olive oil
- 2–3 tablespoons real maple syrup
- 1/2–1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1–2 tablespoons sesame seeds
- a pinch Aleppo chili flakes or cayenne pepper
Instructions
- Preheat oven to 375F.
- Soak pumpkin seeds in a bowl of water and massage them a bit to help remove the pulp. The strings and pulp will sink to the bottom. Scoop out the seeds, discard the pulp (or compost) and pat dry (or place on a sheet pan and dry in the preheating oven).
- Once dry, place on a parchment-lined sheet pan, drizzle with olive oil and maple syrup, spices and sesame seeds. Stir well.
- Place on the middle rack in the oven, and stir every 5 minutes. Watch like a hawk between minutes 10 and 15. You want them to toast, but not burn. Maple syrup needs to thicken a bit, so try to roast for 12-14 minutes, in order to harden and get crackly when cooled. So aim for that.
- Remove from oven, fluff them a bit with the spatula, then let them cool completely, about 20 minutes. They should be beautifully golden and crispy.
Notes
- Adjust spices as per your taste.
- Store in an airtight container after cooling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 3g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg