Description
Sweet and savory, Maple Roasted Pumpkin Seeds with smoked paprika, cumin, cayenne and cinnamon. A tasty vegan snack, perfect for fall.
Ingredients
- 1 cup pumpkin seeds (raw with shell on)
- salt
- 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
See post body for other variations.
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 10-15. You want them to toast, but not burn. Maple syrup needs to roast 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
Optional: Before roasting, boil the seeds for 10 minutes in salted water. This will help the salt permeate the shell and actually make them crispier in the end. Place 1 cup of pumpkin seeds in a small pot, with 1 cup water and 1 teaspoon salt. Simmer 10 minutes. Drain, do not rinse, and pat dry.
TIP: For plain roasted Pumpkin Seeds these can also be baked “dry” (after boiling with the salt) – they will get crisp with no oil.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 116
- Sugar: 3.3 g
- Sodium: 147.5 mg
- Fat: 9.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 5.5 g
- Fiber: 1.2 g
- Protein: 5.1 g
- Cholesterol: 0 mg