Time: 20 to 25 minutes
Butter or oil for greasing the pan
2 cups raw pumpkin seeds (pepitas)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
⅓ cup maple syrup
1 tablespoon unsalted butter
1. Heat the oven to 350°F and grease a rimmed baking sheet or a 9- by 13-inch pan. Put the pumpkin seeds, salt, pepper, cumin, and cayenne pepper in a large bowl and toss to combine.
2. Put the maple syrup and butter in a small saucepan over medium-low heat, and cook until the butter melts. Pour the maple mixture over the seeds and stir to coat the nuts evenly in the maple mixture. Spread the seeds on the baking sheet and bake, stirring frequently, until the seeds are golden brown and the coating is thick, 12 to 15 minutes. Cool until the coating hardens, and serve. (Store leftover nuts in an airtight container at room temperature for up to several days.)
