A more adult All Hallows Eve treat,
the underdog of pumpkin carving is every snackers delight.
Spicy maple roasted pumpkin seeds are the low key reason we now have a coven of Jack-o-lanterns taking over our front lawn.
Pairs nicely with a Lawson's Finest Fayston Maple Imperial Stout.
Ingredients:
1 1/2 cups raw pumpkin seeds*
1 tablespoon pure maple syrup
1 tablespoon unsalted butter, melted
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1 3/4 teaspoons kosher salt
1/4 teaspoon ground cayenne
Instructions:
Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchments paper.
Mix all ingredients together in a bowl. Adjust seasoning to taste.
Spread coated pumpkin seeds evenly onto prepared baking sheet.
Place seeds in the oven and cook for about 40-50 min, stirring and gently slipping seeds every 15-20 min. Pumpkin seeds are done when your oven smells divine and spicy and the seeds are just starting to golden/brown.
Let cool and serve! Can be saved up to three days in an airtight container.
* If you are using the seeds from your carved pumpkin, be sure to rinse and dry thoroughly. The drier, the crunchier.
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