Maple Roast Pumpkin Seeds Food

MAPLE ROASTED PUMPKIN SEEDS

Steps:

• Pre-heat the oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper.
• In a large mixing bowl, add the pumpkin seeds.
• In a small saucepan, melt the coconut oil.
• Once the oil has melted, add the maple syrup. Mix well.
• Pour the maple syrup mixture onto the pumpkin seeds. Mix thoroughly.
• Spread the pumpkin seeds evenly on the lined baking sheet.
• Place in the oven and bake for 20-30 minutes until lightly toasted brown.
• Remove from oven and let cool completely. The seeds will become crunchier as they cool.
• If you want little seed clusters, carefully break apart before serving or storing.
• Enjoy!

MAPLE ROAST PUMPKIN SEEDS

Steps:

• 1. Preheat oven to 350 degrees. 
 2. Combine the pumpkin seeds, olive oil and maple syrup in a bowl and stir to coat. 
 3. Spread the seeds out on a baking sheet and cook for 10 minutes. 
 4. Stir the seeds and cook another 10-15 minutes or until golden and crispy (make sure to keep an eye on them in the last few minutes of cooking so they don’t burn). 
 5. Cool and serve.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

ROASTED PUMPKIN SEEDS WITH MAPLE SYRUP

Steps:

• Preheat oven to 425°F.
• Place all the ingredients in a bowl and toss well to coat.
• Transfer seeds and any liquid to a parchment-lined baking sheet. Spread out mixture evenly in a single layer.
• Toast just until the seeds are golden brown and become fragrant, approximately 10-15 minutes. Stir mixture occasionally to brown evenly. WATCH OVEN CAREFULLY!
• Let cool. Once cooled, keep in airtight container.

MAPLE ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300°.
• Line a rimmed baking sheet with parchement paper or a liner.
• If your pumpkin seeds are not toasted, roast in oven for about 20 - 30 minutes until almost dry.
• Transfer pumpkin seeds to a medium sized bowl.
• Add maple syrup and mix until well coated.
• Sprinkle cinnamon and salt over pumpkin seeds. Mix well.
• Pour pumpkin seed mixture onto lined baking sheet. Use a spatula to scrape out all syrup and spices.
• Use the spatula to spread out pumpkin seeds into a single layer.
• Roast for 15-30 minutes, until dry. Be sure the seeds do not burn. They may appear slightly sticky but not wet or very sticky. Keep roasting until almost dry.
• Let seeds cool for about 30 minutes. They will finish drying.
• Break seeds into clusters if necessary and mix with cranberries.
• Store in an airtight container or bag. Enjoy!

BOURBON MAPLE PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with the olive oil.
• Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
• Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
• Meanwhile, put the bourbon in a small saucepan, set over high heat and cook until reduced slightly, 1 to 2 minutes. Add the maple syrup and cook until slightly thickened and reduced to about 1/4 cup, another 3 to 5 minutes.
• Whisk the egg white in a medium bowl until foamy. Add the baked pumpkin seeds and toss until fully coated. Add the bourbon and maple mixture and toss again to coat.
• Line a clean baking sheet with foil and spray with nonstick cooking spray. Spread the seeds on the prepared baking sheet and continue to bake until caramelized and dry, an additional 25 to 30 minutes. Cool before serving.

SPICED MAPLE PUMPKIN SEEDS

Steps:

• 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, nutmeg, 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.