Spiced maple pumpkin seeds

    (33)
    50 min

    Don't throw the seeds when you carve your pumpkins this Halloween; make these maple and cinnamon-spiced baked pumpkin seeds for a delicious snack or to garnish a butternut squash salad.


    2 people made this

    Ingredients
    Serves: 8 

    • 55g butter
    • 125g raw whole pumpkin seeds, washed and dried
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons maple syrup

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Line a large baking tray with baking paper.
    2. In a large pan over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in colour, about 10 minutes. Remove from heat. Drain off any excess butter; stir in the cinnamon, nutmeg and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking tray.
    3. Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (30)

    by
    26

    I'm a pumpkin seed purist (roasted w/ sea salt & EVOO) so I enjoyed trying out new recipes this afternoon, after some goopy, messy jack-o-lantern carving. I chose this recipe (for the sweet) and another one that was more spicy. Truth be told, after they cooled, I mixed the 2 batches together for a co-minglng of savory and sugary. However, as this recipe stands, I enjoyed it, but really recommend going 300 deg. instead of 350, b/c some of my seeds got sticky and burnt. The smell wafting through my house while these roasted -- DEEEEEVINE!  -  14 Oct 2010  (Review from Allrecipes US | Canada)

    by
    18

    This was a nice different recipe.I liked the sweetness, instead of the regular saltyones I make. I doubled everything in the ingredients, except the butter. And I only had to bake it for 20 minutes, but that may be because I used a pie pumpkin instead of a regular sized pumpkin, so the seeds were smaller and cooked faster.  -  12 Oct 2010  (Review from Allrecipes US | Canada)

    by
    12

    Addictive. They pass the kid test. These will go fast at our house. I may make another batch and include them in a granola mix.  -  31 Oct 2010  (Review from Allrecipes US | Canada)

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