Maple Cinnamon Pumpkin Seeds
Posted on November 03 2011
This is what I did with our pumpkin seeds this year.. really delicious! Every year I'm the only one who eats them so I was looking for a way to jazz them up. Maple syrup and cinnamon did the trick.
I packaged them up in Glassine Bakery Bags and sealed them with Maple Bakery Labels to share them with a few lucky family members.
2 cups pumpkin seeds (washed and patted dry)
2 tb maple syrup
1 tsp cinnamon
1/2 tsp sea salt
Preheat oven to 300 degrees. Spray a baking sheet with cooking spray. Mix all ingredients together and spread into a single layer on the cookie sheet. Bake for 40 minutes. Let cool completely on the baking sheet before storing or packaging. Some parts will be a bit gooey, others will be crunchy. Yum!