Toasted pumpkin seeds are fabulous enough, but add a savory coating that is slightly sticky? Yum! I came across this recipe in the wonderful The 30-Minute Vegan on page 90. Do find a copy, you will like it!
Savory Toasted Pepitas
- 1 cup hulled pumpkin seeds (shell-less)
- 1 Tbsp lower sodium soy sauce
- 1 tsp pure maple syrup
- 1 tsp sesame oil (toasted preferably)
- 1 tsp apple cider vinegar
Preheat the oven to 350°.
Spread the pumpkin seeds on a half-size baking sheet (best if non-stick) and toast for 4 minutes.
Whisk the liquid ingredients together in a medium mixing bowl, add in the hot seeds, stir to coat. Spread back on the baking sheet and bake for 10 minutes, stirring halfway through.The seeds will appear wet when done.
Let sit and cool for 5 minutes, then scrape up gently. Spread on a clean sheet of parchment paper to cool.