Ingredients
Scale
- 2 cups raw pumpkin seeds (pepitas)
- 1/3 cup maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1/8 teaspoon cayenne pepper for a spicy kick
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the pumpkin seeds, maple syrup, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt. If you’re using cayenne, add it now.
- Stir everything together until the seeds are evenly coated.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Bake for 15 minutes, then remove from the oven and stir the seeds. The mixture will still be sticky.
- Return to the oven and bake for another 8-10 minutes, until the seeds are golden and the syrup has thickened.
- Remove from the oven and let cool completely on the baking sheet. The mixture will harden as it cools.
- Once cooled, break into clusters and store in an airtight container for up to two weeks (if they last that long!).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
