- 2 cups raw pumpkin seeds
- 1 tablespoon olive oil
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Redmond's Real Salt
Preheat oven to 300 degrees
Directions:
Line a large baking pan with parchment paper and set aside.
Combine all the ingredients in a bowl. If you measure the olive oil first, the maple syrup will slide right out of your measuring spoon. Mix thoroughly. Spread evenly and in a single layer on the pan.
Cook for 20-40 minutes. Every 10 minutes, scrape the seeds to the middle of the sheet, toss, and spread out again.
Myrtle's Note: I have one of the double ovens that are the size of a range, so the top oven is small. The original recipe cooking time is 20 minutes, but my seeds were best at 40 minutes. I tasted them at 20, 30, and then 40 minutes. They are, by the way, incredibly tasty!
Yield: 8 quarter-cup servings
Source: http://www.rachelcooks.com/2011/10/12/pumpkin-seeds-pepitas-eight-ways/
