Maple Roasted Pumpkin Seeds

                                                           

                              Maple Roasted Pumpkin Seeds

Ingredients:

3 tablespoons Maple Syrup

1 teaspoon olive oil

2 teaspoons of seasonings or seeds

Variations (Based On 1 Cup of Pumpkin Seeds)

3 tablespoons maple Syrup + 1 teaspoon olive oil + 2 teaspoons Garam Masala, optional fennel seeds or black mustard seeds, and salt to taste.

2 tablespoons maple syrup, 1 teaspoon olive oil + 2 teaspoons Everything Bagel Spice

2 tablespoons maple syrup, 1 teaspoon olive oil + 1 -2 teaspoons cajun seasoning, ( or taco seasoning, or Tajin, salt to taste

2 tablespoons maple syrup + 1 teaspoon olive oil + 2-3 teaspoons Za’atar, salt to taste.

Directions:

Scoop out the seeds using a metal spoon. One 10-inch wide pumpkin generally yields roughly one cup of pumpkin seeds, once all is said and done. 

Place seeds in a bowl of water and massage them, to help remove pulp. The seeds will float to the top and the pulp will sink down.

Scoop them out, and strain.

At this point, you can boil them in salted boiling water for 10 minutes or skip this step. See recipe notes.

Pat them dry- or dry them on a sheet pan in the preheating oven, stirring every so often. You can also leave them overnight on the counter on a paper towel-lined sheet pan.

The drier you can get them, the crispier they will be. Once dry, Spread them out on a parchment-lined sheet pan.

Season! Time to have fun! Pick one of the variations or just start creating. Toss with maple syrup, a little oil and spices. 

Other seeds are a nice touch here too! Spread them out again, and bake, on the middle rack in a 375F oven, stirring every 5 minutes.

Keep in mind, you can make different flavors, all in one go.

Watch them carefully while baking, especially after the 10 minute mark- you want them to get golden but not burn!

Pull them out, stir or “fluff” them a bit and let them cool down completely for about 20-30 minutes.

They will crisp up as they cool.