Friday, November 16, 2012

Sriracha Maple Pumpkin Seeds

Super simple recipe! Since the maple syrup is so sticky, you don't have to stir constantly. But, they will tend to stick together even after storing, but the pop right apart (with a little prodding).

Sriracha Maple Pumpkin Seeds
from Savory Simple

2 cups fresh pumpkin seeds
2 tsp Sriracha
1 Tbs maple syrup
3/4 tsp salt

1. Preheat oven to 300F.
2. Toss pumpkin seeds with Sriracha and maple syrup, then spread evenly on a baking sheet. Sprinkle with salt.
3. Bake for 20 minutes, then let sit and dry before storing.

1 comment:

  1. These make such a great snack, and they can even top salads!