spicy & sweet pumpkin seeds

A great recipe by Sarah Britton. I love adding these to salads or just eating them for a mid afternoon snack.

Ingredients

2 teaspoons coconut oil, melted

1 tablespoon pure maple syrup

1 tablespoon tamari or soy sauce

¼ teaspoon ground cumin

¼ teaspoon red chile powder

(or chili powder..they are actually different! Read more here)

1/8 teaspoon smoked hot paprika

(or ground chipotle would also work)

1 cup (150 g) raw, unsalted pumpkin seed

Creating the Magic!

Preheat the oven to 300F (150C). Line a rimmed baking sheet with parchment paper. In a large mixing bowl, whisk together the coconut oil, maple syrup, tamari, cumin, chile powder, and paprika. Add the pumpkin seeds and stir to coat. Pour the seeds onto a prepared baking sheet, spread them out evenly without too much overlap, and place in the oven.

After about 10 minutes, remove the seeds from the oven and stir them, again making sure they are evenly spread out. Roast for 7-10 minutes more, then stir the seeds and spread them out evenly again, this time ensuring that the seeds a touching but not piled on top of one another. Roast for 2 to 3 minutes more, then remove from the oven and let them cool for at least 15 minutes without disturbing them.

When the seeds are cool, lightly break them apart into small portions; they should stick together in a free-form, lacy sections. If needed, transfer them to a paper towel to absorb any excess oil. Store in an airtight container at room temperature for up to 1 week.