These sweet and spicy maple glazed pumpkin seeds actually stemmed from a toasted butternut squash seed recipe that I tried on a fluke to use as much of the squash up without wasting it, and they were so good that I turned it into a pumpkin seed recipe! I love pumpkin seeds because you can eat the whole thing, unlike sunflower seeds, but you can use this glaze on pretty much any seed or nut that you like. It really is the perfect mix of sweet, salty, and spicy. The key to the whole recipe is really high quality maple syrup. I never really new how much of a difference it makes until I tried the good stuff, and oh my gosh it is amazing. I could literally drink it. But instead, I’ll stick to using it in delicious recipes.
Ingredients:
- 1 14oz bag of pumpkin seeds
- 3 tbs high quality maple syrup
- 3 tbs olive oil
- ½ tsp kosher salt
- ¼ – ½ tsp cayenne pepper
These couldn’t be any easier to make. Put all ingredients in a bowl and mix well. Make sure all of the pumpkin seeds are well coated with all that yummy goodness, and taste to see if you like the seasoning. You can always add more pepper, salt, or maple syrup to adjust to your liking.
Line a cookie sheet with parchment paper, and lightly spray with cooking spray. Spread the seeds out in an even layer, and bake at 375 degrees for 10-15 minutes until they are toasted and slightly crisp.
Serve the pumpkin seeds warm, or let cool completely and store in an air-tight container. These make fabulous hostess gifts, hors d’oeuvres, and more!