Maple Syrup and Sea Salt Pumpkin Seeds

What is it about sweet and salty? These pumpkins are the perfect combo. The maple syrup provides just a hint of sweetness against the bite of the sea salt.

The first thing you need to do is clean the pumpkin seeds. Here is how I do it:

• Separate the seeds from the slimy and stringy pumpkin guts as best you can.
• Transfer the (mostly) cleaned seeds to a large bowl of water.
• The seeds will float to the top, the guts to the bottom; skim the seeds off the top.
• Wash the seeds and let them dry.

Now let’s roast those seeds!

• 1 Cup raw Pumpkin Seeds
• 1 Tablespoon Maple Syrup
• ½ Teaspoon Brown Sugar
• ½ Teaspoon Sea Salt

1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.

2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!

3. Line a large baking sheet with parchment paper, spreading them out into a single layer.

4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted–don’t let them burn!

Enjoy!