Preparation time:
15 minutes
Total time:
1 hour 45 minutes
Makes:
4 servings

Ingredients

1 cup fresh pumpkin seeds
1 tsp vegetable oil
1 tbsp maple syrup
1 tsp packed brown sugar
1/4 tsp cinnamon
1/4 tsp kosher salt

Directions

Scoop the seeds from your pumpkin. Remove orange strings and pumpkin bits. Transfer seeds to a colander and rinse thoroughly, 2 or 3 times. Pour onto a baking sheet in a single layer and pat dry with paper towels. Let seeds dry until they are no longer shiny and are dry to the touch, about 1 hour.
Preheat oven to 375F. Stir seeds with oil in a medium bowl. Transfer back to baking sheet and bake 10 min. Let cool 10 min. On the sheet, stir seeds with syrup, brown sugar and cinnamon. Bake 10 min more, or until syrup clings to seeds and they are crisp. Sprinkle with salt. Enjoy warm or refrigerate in airtight container up to 1 week.

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Originally published in the Today?s Parent October 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso. 
Nutrition (per Serving)

calories
221
protein
10 g
carbohydrates
8 g
fat
18 g
fibre
2 g
iron
3 mg
sodium
100 mg

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