I have been making these roasted pumpkin seeds for years, and they are definitely a hit among my friends and family! I thought I'd share the recipe with you since it's finally fall, so it's a great time to make them! This is inspired by a recipe from Canyon Ranch, but I made some modifications to make it even healthier. I hope you enjoy them as much as I do!
Makes: 3 1/2 cups
Cooking time: 1 hour
Ingredients:
2 cups hulled pumpkin seeds
3/4 cup dried cranberries
2 Tbsp pure maple syrup
1 1/2 tsp olive oil
1 tsp cinnamon
1/2 tsp allspice
1 tsp nutmeg
pinch of salt
Directions:
Preheat the oven to 300 degrees Fahrenheit.
Combine the pumpkin seeds and coconut oil and mix until the seeds are evenly coated. Spread the seeds out on a baking sheet lined with parchment paper, and roast for approximately 15 minutes or until the seeds are almost dry.
Place the pumpkin seeds in a medium-sized bowl and mix in the maple syrup and spices. Make sure the pumpkin seeds are evenly coated, and return them to the baking sheet. Roast for about 10 minutes being careful to not burn them. The seeds should still be a little sticky when you remove them from the oven.
Allow the seeds to completely cool and dry (about 30 minutes). Combine the seeds and dried cranberries in a large bowl. You may need to break apart some of the seeds if they are stuck together.
* Please make sure to use real or pure maple syrup. Many commercial brands of syrup actually use high fructose corn syrup and caramel coloring, which has a lower nutritional quality than 100% maple syrup.