Name: Maple Roast Pumpkin Seeds
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups pumpkin seeds; 1 tbsp olive oil; 2 tablespoons maple syrup; 0.5 tsp kosher salt

From the Cook

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Maple Roast Pumpkin Seeds

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Ingredients

Warning0 allergens identified

Maple Roast Pumpkin Seeds

2 cups pumpkin seedsalso known as pepitas

1 tbsp olive oil

2 tablespoons maple syrup

½ tsp kosher salt

Instructions

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Instructions

Preheat oven to 350°F.

Combine the pumpkin seeds, olive oil, maple syrup and salt in a bowl and stir to coat.

Spread the seeds out on a baking sheet and cook for 10 minutes.

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.

Cool and serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Dry Your Seeds First 💧
Pat your pumpkin seeds completely dry with paper towels before tossing with oil and maple syrup to ensure maximum crispiness and prevent sogginess during roasting.
Toast at Lower Temperature 🌡️
Roast at 300°F instead of higher temperatures to allow the maple syrup to caramelize gently without burning, resulting in a perfect sweet-savory coating.
Stir Halfway Through 🔄
Stop and stir your seeds about 12-15 minutes into roasting to ensure even browning and coating distribution, preventing burnt spots and guaranteeing uniform crunchiness.
Salt After Roasting ✨
Add kosher salt to the seeds immediately after they cool slightly rather than before roasting, so the salt crystals cling better and maintain their texture on the finished snack.
Cool on Parchment 📄
Spread roasted seeds on parchment paper rather than a regular baking sheet to prevent sticking as they cool, making them easier to remove and keeping that desirable crunch intact.