Sweet, salty, and wonderfully spiced, these pumpkin seeds will make for the perfect snack on Turkey Day! Five spice powder lends a unique depth to these spiced pumpkin seeds. If you’re familiar with the Vietnamese soup – Pho, the spices are very similar. Star anise is what makes five spice so interesting – there’s a slight fennel/anise flavor. If you’re not a black licorice or anise fan, don’t worry we’re not either, and we both love five spice. In any case, you can substitute extra cinnamon or pumpkin pie spice for alternate versions.
In a medium sized bowl, combine your pumpkin seeds with the rest of the ingredients and stir until well combined.
Spread them as evenly as possible on a parchment lined baking sheet. They take about 15 minutes to bake, but keep a close eye on them at the end of the baking time because they go from toasty goodness to burnt blackness when your back is turned. When the pumpkin seeds are lightly browned, turn the oven off and let the pumpkin seeds ‘dry out’ in the oven until it’s cool, about 1 hour. This really helps them stay crispy for longer. If you happen to overshoot your baking time a little, by all means pull them out of the oven – you don’t want them to burn! There’s been a couple of times that I haven’t set my timer and I’ve had to take them out in a hurry, let the oven cool down and then put them back in at around 200F to dry a bit more as the oven cools down. If you’re a little more organized with your timer than me, you’ll be just fine!
When I had the idea for this snack, I envisioned myself on a fall hike up to Avalanche Lake in Glacier National Park – sitting on a log by the water and munching on Five Spice Maple Pumpkin Seeds. Sounds pretty good right? I’m hoping to make that a reality this week if we get some good weather!
What’s your favorite snack?
- 2 cups raw pumpkin seeds
- 3 Tablespoons maple syrup, Grade B
- 1 Teaspoon five spice powder
- ½ Teaspoon cinnamon (I used Vietnamese cinnamon)
- 2 Teaspoons sea salt, finely ground
- Preheat the oven to 325 °F, and line a baking sheet with parchment paper.
- Mix together all the ingredients until thoroughly combined.
- Spread them as evenly as possible over the baking sheet.
- Bake for about 15 minutes until the pumpkin seeds are golden, (watch them carefully). Turn the oven off and let the pumpkin seeds cool in the oven for 1 hour. This helps them dry out to crispy goodness.
- Store in an airtight container.
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