Spicy Maple Pumpkin Seeds

A more adult All Hallows Eve treat,

the underdog of pumpkin carving is every snackers delight.

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Spicy maple roasted pumpkin seeds are the low key reason we now have a coven of Jack-o-lanterns taking over our front lawn.

Pairs nicely with a Lawson's Finest Fayston Maple Imperial Stout.

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Ingredients:

1 1/2 cups raw pumpkin seeds*

1 tablespoon pure maple syrup

1 tablespoon unsalted butter, melted

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1 3/4 teaspoons kosher salt

1/4 teaspoon ground cayenne

Instructions:

Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchments paper.

Mix all ingredients together in a bowl. Adjust seasoning to taste.

Spread coated pumpkin seeds evenly onto prepared baking sheet.

Place seeds in the oven and cook for about 40-50 min, stirring and gently slipping seeds every 15-20 min. Pumpkin seeds are done when your oven smells divine and spicy and the seeds are just starting to golden/brown.

Let cool and serve! Can be saved up to three days in an airtight container.

* If you are using the seeds from your carved pumpkin, be sure to rinse and dry thoroughly. The drier, the crunchier.