Makes 10 (¼-cup) servings
- 1 cup raw, hulled pumpkin seeds
- 1½ tsp. canola oil
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. allspice
- ½ tsp. sea salt
- 2 Tbsp. maple syrup
- 1¼ cups dried cranberries
DirectionsActive time: 10 minutes
Total time: 1½ hours
Preheat oven to 300°. In a small bowl, toss pumpkin seeds with oil. Spread in a single layer on a rimmed baking sheet. Roast until almost dry, about 20 minutes.
Meanwhile, mix cinnamon, nutmeg, allspice, and salt in a medium bowl. Drizzle maple syrup over pumpkin seeds and stir with a wooden spoon. Transfer to spice mixture bowl and toss to coat. Return pumpkin seeds to baking sheet and roast until dry, about 15 minutes, making sure not to let them burn. Set aside to let cool completely, about 30 minutes.
In a large bowl, toss pumpkin seeds with dried cranberries. Store in an airtight container in a dry, cool place.