Roasted Pumpkin Seeds

Turn leftover pumpkin seeds into a sweet-spicy snack with maple syrup, warm spices, and a hint of cayenne.

30 min Serves 3 c. Easy Mexican Cuisine

Our own summary of the original by Anna Painter — the full post and photos live at delish.com.

These roasted pumpkin seeds get a flavor boost from maple syrup, cinnamon, ginger, and a pinch of cayenne. After tossing in the seasoning mixture, they bake until golden and fragrant. A final sprinkle of salt and a short cooling period makes them perfectly crunchy.

Ingredients

3 tbsp. extra-virgin olive oil

2 tbsp. pure maple syrup

3/4 tsp. kosher salt, plus more

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

Pinch of cayenne pepper

Freshly ground black pepper

2 c. unshelled raw pumpkin seeds

Directions

Set an oven rack in the middle position and preheat the oven to 350°F. In a medium bowl, whisk together olive oil, maple syrup, 3/4 tsp kosher salt, cinnamon, ginger, and a pinch of cayenne. Add a few grinds of black pepper, then toss in the pumpkin seeds until evenly coated. Spread the seeds in a single layer on a baking sheet lined with parchment paper.

Bake the seeds for about 25 minutes, stirring once halfway, until they turn golden brown and smell toasty.

Sprinkle the hot seeds with a pinch of additional kosher salt, then let them cool completely on the baking sheet, about 15 minutes, before serving or storing.