Pumpkin Crunch

Do not throw out those pumpkin seeds, make this great snack mix instead.

Pumpkin Crunch

  • 1 cup pumpkin seeds
  • 1-1/2 tsp. canola oil
  • 2 tbsp. pure maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/2 tsp. sea salt
  • 1-1/4 cups dried cranberries

Rinse and thoroughly dry the seeds.  It takes a long time for the seeds to dry so I usually leave them out overnight before roasting them.

Preheat the oven to 300°F.  Spray a baking sheet with canola oil spray.  Toss the pumpkin seeds with 1-1/2 tsp. canola oil and spread them evenly on the baking sheet.  Roast for 20 minutes (may need to cook longer – the seeds need to be getting crunchy, not chewy).

Place the pumpkin seeds in a bowl and stir in the maple syrup until coated.  Combine the cinnamon, nutmeg, allspice and salt and add to the pumpkin seeds.  Stir to combine.

Return the pumpkin seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasionally.  Check frequently at this point as the seeds can burn easily.  Cool and combine with dried cranberries.

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