Maple Spice Pumpkin Seeds

One of the best rewards after gutting carving and cleaning up after making jack-o-laterns is getting all those lovely pumpkin seeds out to roast!

My sister forwarded me a recipe that originally came from allrecipes.com that I've altered slightly (due to difference in ingredients on hand!)

Here's my version:

Ingredients

• 1/4 cup butter
• 2 cups raw whole pumpkin seeds, washed and dried
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons maple syrup

Directions

 

Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.

 

In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, allspice, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet.

 

Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

Here's some lovely pics of my process:

In the RAW!

All buttered up and sizzlin'...

 Roast roast roasting...

 Mid-way, getting a little toss.

 Finished!! Aren't they pretty!?

mmmmm....

I highly recommend these!

They are such a nice change from the regular salted & roasted variety, and not overly sweet.

And they look so darn good...

and...

taste so darn good.

Happy Wednesday Everyone :)