Maple Spice Pumpkin Seeds
4 cups pumpkin seeds, washed and dried
1/2 cup maple syrup
3 tbsp butter, melted
1/2 tsp sea salt
1/2 tsp cayenne paper
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/4 tsp freshly ground black pepper
Preheat oven to 350degrees. Spread the pumpkin seeds on a large baking sheet and toast for about 20 minutes, stirring half-way through. Remove from oven and cool.
Drop the oven heat to 250degrees.
Prepare 2 baking sheets by lining with baking paper (arg I ran out so had to use tin foil on one of the sheets!) In a large bowl, whisk together all of the ingredients - add the pumpkin seeds and toss to coat. Divide equally between the two baking sheets and bake for about an hour, stirring about 3 or 4 times throughout the cooking time. When you take them out of the oven, break them up and let cool. These will keep for about a week if stored in an airtight container.
|My office pumpkin!|