These sweet and salty pumpkin seeds are one of my go-to snacks every day. They’re slightly addictive, you have been warned!
cinnamon candied pumpkin seeds
(Makes about 2 cups (500 mL))
what you’ll need:
- 2 cups (500 mL) raw pumpkin seeds, shelled
- 1/3 cup (75 mL) maple syrup
- 1/3 cup (75 mL) ground cinnamon
- 1/4 tsp (1mL) fine sea salt
instructions:
1. Preheat oven to 300F.
2. Place pumpkin seeds on a parchment paper or silicone pad lined baking sheet and place in a preheated oven. Roast seeds until they become aromatic and golden brown, about 15 minutes.
3. Remove from heat and transfer pumpkin seeds to a large mixing bowl. Combine with maple syrup and mix well to coat.
4. Turn down the oven to 200F.
5. Transfer syrup-coated pumpkin seeds back to the backing sheet and place in the oven until syrup is dry to the touch, about 75 minutes.
6. Remove seeds from heat and transfer to a mixing bowl. Add cinnamon and salt and toss well to coat.
7. Transfer back to the baking sheet and cool to room temperature.
8. Enjoy immediately or transfer to an air-tight container for up to two weeks.
chef jordan’s tips:
- Sunflower seeds substitute well for pumpkin in this recipe.
