sweet and sour pumpkin seeds

Ingredients:

• 120g Pump­kin seeds
• ½ – 1 tsp Avo­ca­do oil
• 1 tbsp map­le syrup
• ½ tsp smo­ked papri­ka powder
• ¼ tsp ground cumin
• ⅛ – ¼ tsp Cayenne pep­per (depen­ding on the desi­red sharpness)
• ¼ tsp coco­nut ami­nos (optio­nal)
• ½ – 1 tsp sea-salt

Preparation:

• Pre­heat oven to 165 °C.
• In an oven­pro­of skil­let, heat avo­ca­do oil over medi­um-high heat.
• Roast the pump­kin seeds for 3–5 minu­tes until they are light gol­den brown.
• In a small bowl, com­bi­ne map­le syrup, smo­ked papri­ka, cumin and cayenne pepper.
• Remo­ve the pan from the heat and stir the spi­ce mix­tu­re into the pump­kin seeds.
• Place the pan in the oven and roast the seeds for 20–30 minu­tes, stir­ring occa­sio­nal­ly so they don’t burn.
• Tas­te pump­kin seeds – they should be cris­py, not soft in the midd­le. Roast more if necessary.
• After bak­ing, place on a bak­ing tray lined with bak­ing paper and allow to cool.
• Sprink­le with sea salt while still hot.

Be careful not to bake them for too long so that they don’t beco­me bit­ter! Always tas­te them now and then and when they are cris­py and no lon­ger soft, take them out of the oven 😊