Ingredients
- 1 cup pumpkin seeds
- 1 1/2 teaspoons canola oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon sea salt
- 1 1/4 cups dried cranberries
Directions
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Preheat the oven to 300 degrees F. Lightly spray a baking sheet with canola oil spray.
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Toss the pumpkin seeds and canola oil in a small bowl. Spread the coated seeds evenly on the baking sheet. Roast for 20 minutes, or until almost dry.
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Place the pumpkin seeds in a medium bowl and stir in the maple syrup until coated.
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Combine the cinnamon, nutmeg, allspice, and salt in a small bowl. Add the spice mixture to the pumpkin seeds. Stir to combine.
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Return the pumpkin seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasionally. Turn the pan several times to ensure even roasting, checking frequently — seeds burn easily. Set aside until completely cool, about 30 minutes.
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Combine the seeds and dried cranberries in a large bowl. Store in a tightly sealed container.