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Best Easy Crunchy Maple Roasted Pumpkin Seeds

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These crunchy maple roasted pumpkin seeds are sticky, salty, and perfectly crisp. Made with just a few simple ingredients, they’re the ultimate fall snack that’s quick to prepare and impossible to resist.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (from one medium pumpkin; rinsed well and patted very dry)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons pure maple syrup
  • ½ teaspoon flaky sea salt, plus more for finishing
  • Optional: ¼ teaspoon cinnamon

Instructions

  1. Preheat your oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Clean the seeds: Separate the pumpkin seeds from the stringy pulp. Place them in a colander and rinse under cool running water, using your fingers to rub off any remaining pulp. Drain well.
  3. Dry the seeds thoroughly: Spread the rinsed seeds on a clean kitchen towel or paper towels. Pat them dry, then let them sit for about 5 minutes to air-dry any remaining moisture.
  4. Make the glaze: In a medium mixing bowl, whisk together the melted butter and maple syrup until smooth. If using cinnamon, whisk it in now.
  5. Toss the seeds: Add the dried pumpkin seeds to the bowl and stir until every seed is coated in the butter-maple mixture.
  6. Spread on the baking sheet: Pour the coated seeds onto the prepared baking sheet and spread them into a single, even layer.
  7. Roast for 10 minutes: Place the sheet in the preheated oven. After 10 minutes, pull the sheet out and give the seeds a good stir.
  8. Roast for another 8-12 minutes: Return the sheet to the oven and continue roasting until the seeds are deep golden-brown and fragrant. Watch carefully in the last few minutes to prevent burning.
  9. Season immediately: As soon as the seeds come out of the oven, sprinkle them with the flaky sea salt while they’re still hot.
  10. Cool completely: Let the seeds cool on the baking sheet for at least 15-20 minutes without stirring. They will continue to crisp up as they cool.

Notes

For best crunch, dry the seeds thoroughly before roasting. Use a lower oven temperature (325°F) to prevent the maple syrup from burning. Cool completely before storing to maintain crispness. If seeds lose crunch, re-crisp in a 300°F oven for 3-4 minutes.

Nutrition

Keywords: pumpkin seeds, maple roasted, fall snack, crunchy, easy, Halloween, Thanksgiving

Find it online: https://lucastable.com/best-easy-crunchy-maple-roasted-pumpkin-seeds/