Maple Syrup and Sea Salt Pumpkin Seeds

Recipe by: Jerry James Stone | Written November 16, 2012

What is it about sweet and salty? These Maple Syrup and Sea Salt Pumpkin Seeds are the perfect combo. The maple syrup provides just a hint of sweetness against the bite of the sea salt.

Let’s start with how to clean pumpkin seeds:

Ingredients

1 cup raw pumpkin seeds
1 tablespoon maple syrup
½ teaspoon brown sugar
½ teaspoon sea salt

Total Time:

45 minutes

PREP
20 minutes
INACTIVE
COOK
25 minutes
Servings:
 
Recipe Type:
 
Diet:
Vegetarian
  1. The first thing you need to do is clean the pumpkin seeds. Separate the seeds from the stringy pumpkin guts. Transfer them to a bowl of water. The seeds float, and the guts sink. So just clean them in the water.

     
  2. 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.

     
  3. Now mix 1 cup of raw pumpkin seeds with 1 tablespoon of maple syrup, 1/2 teaspoon of brown sugar, 1/2 teaspoon of sea salt. How tasty does this maple syrup and sea salt seasoning look?!

     
  4. Line a large baking sheet with parchment paper, spreading the seeds out into a single layer.

     
  5. 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!

     

Share this recipe

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

Read by detailed bio...

Get My Secret Recipes

Are you hungry? Subscribe to our weekly newsletter!

  • This field is for validation purposes and should be left unchanged.

No spam – we promise (we’re vegetarian)

Share this recipe