Ingredients
Scale
- 2 cups raw pumpkin seeds, cleaned and dried
- 2 tablespoons pure maple syrup
- 1 tablespoon melted coconut oil or butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Cleaning and Drying: Remove the seeds from the pumpkin and separate them from the stringy pulp. Rinse the seeds thoroughly in a colander under cold water. Pat them very dry with a clean kitchen towel or paper towels. Drying is the most important step for ensuring a crispy texture.
- Preheating and Seasoning: Preheat your oven to 300°F (150°C). In a medium mixing bowl, whisk together the maple syrup, melted coconut oil, cinnamon, salt, and nutmeg. Add the dried pumpkin seeds to the bowl and toss until every seed is evenly coated in the sweet mixture.
- Spreading and Roasting: Line a large baking sheet with parchment paper. Spread the seeds in a single layer on the sheet, making sure they aren’t crowded. Place in the oven and roast for 40 to 50 minutes. Stir the seeds every 15 minutes to prevent burning and to ensure even browning.
- Cooling: Once the seeds are golden brown and fragrant, remove them from the oven. They may feel slightly soft while hot, but they will crisp up significantly as they cool. Let them sit on the baking sheet for at least 15 minutes before serving or storing.
- Cook Time: 60 minutes
- Diet: Vegetarian, Gluten-Free