Author Pam - For the Love of Cooking / Original by Cookie & Kate
Equipment
Baking Sheet
Ingredients
1cuppecan halves
1cupwhole almonds
¾cuppumpkin seeds (pepitas)
2½tbspreal maple syrup
½tbspbutter
⅛-¼tspcayenne pepper, to taste
Sea salt, to taste
Instructions
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
Combine the maple syrup, butter, and cayenne pepper together in a small ramekin until well combined.
Spread the nuts and pumpkin seeds on the baking sheet then drizzle with the maple syrup mixture and toss to coat until evenly coated. Spread the nuts & seeds in a single layer. Side Note: The maple syrup mixture will pool on the bottom but that's okay.
Roast for 20-25 minutes, stirring halfway through cooking time, until deeply golden brown. Side Note: The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts & seeds cool.
Remove the baking sheet from the oven and stir the nuts and seeds one more time, spreading them into an even layer across the pan. Season the with sea salt, to taste. Let them cool down for about 10 minutes.
Let the nut mixture cool completely on the baking sheet. These nuts & seeds will keep for up to 2 months in a sealed bag at room temperature. Enjoy.