• ½ cup pumpkin seeds, washed
  • 2 tbsp. maple syrup
  • 1 tbsp. granulated maple sugar
  • 2 tbsp. grass-fed butter
  • ½ tsp. vanilla flavoring
  • Sea salt


Preheat oven to 350°. Place washed pumpkin seeds onto a baking tray and roast 10-12 minutes or until they puff up.  Remove from the oven and set aside to cool.  In a small saucepan heat maple syrup, butter and vanilla on medium high heat until bubbly and frothy, and reduced by half (3-4 minutes). Toss pumpkin seeds into the sticky liquid and coat evenly. Quickly remove from the pan and spread out onto a baking sheet. Sprinkle with sea salt. After the pumpkin seeds dry (about 7-10 minutes), break into smaller pieces.


(Recipe by: Andrea Beaman)