Ingredients:

  • 2 cups Raw pumpkin seeds
  • 1 tbsp Extra-virgin olive oil
  • 3 tbsp Pure Grade A Maple Syrup
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Ground cayenne pepper
  • 1/2 tsp Flaky sea salt

Instructions:

  1. Rinse fresh seeds thoroughly in a colander to remove pulp. Pat dry and air-dry on a kitchen towel for at least 2 hours until they feel like parchment paper.
  2. In a large bowl, whisk together the maple syrup, olive oil, cinnamon, nutmeg, and cayenne pepper until emulsified.
  3. Toss the dry seeds into the bowl and stir until every seed has a glossy, mahogany-colored coating.
  4. Spread seeds in a single layer on a parchment-lined rimmed baking sheet. Roast at 300°F (150°C) for 25 minutes, stirring every 10 minutes.
  5. Remove from oven and immediately sprinkle with flaky sea salt. Allow to cool completely on the pan to achieve a shattering-crisp texture.