Sweet Pumpkin Crunch
Servings: 8
Calories: 83kcal
Ingredients
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg (optional)
- ¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
- ⅛ teaspoon cayenne pepper
- A big pinch of kosher salt
- 1 tablespoon extra virgin olive oil (use ½ tablespoon for a nonstick pan)
- ¾ cup (105g) pepitas (shelled pumpkin seeds–not the seeds from your roasted pumpkin)
- 1 tablespoon pure maple syrup
Instructions
- Line a large plate with parchment paper. Stir the cinnamon, nutmeg if using, allspice, cayenne, and salt together in a small bowl.
- Heat a medium frying pan for 1 ½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture.
- Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Some pepitas will stick together in clusters. I like to add small clusters to the salad and break apart big clusters with my hands.Store leftovers in a jar in the pantry for at least 2 weeks.