Ingredients
1 cup raw, hulled pumpkin seeds
1.5 t. canola oil
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. allspice
1/4 t. salt
1 T. maple syrup
1 C. cranberries
Preparation
Preheat oven to 300. In small boll, toss pumpkin seeds with oil. Spread in single layer on baking sheet. Roast until almost dray, about 20 min. Separately, mix cinnamon, nutmeg, allspice and salt . Drizzle maple syrup over toasted nuts and stir. Transfer to spice mixture and toss to coat. Return to baking sheet and roast until dry ~ 15 min. Don’t burn! Cool then toss with dried cranberries.
