Description
Delightfully crunchy and naturally sweet, these Vanilla Pumpkin Seed Clusters are a perfect snack or topping, combining raw pumpkin seeds with a sticky vanilla-maple syrup glaze, baked to golden perfection.
Ingredients
Scale
Seeds
- ½ cup (about 64g) raw, unsalted pumpkin seeds
Syrup Mixture
- 2 tsp (10 ml) maple syrup
- 2 tsp (8 g) coconut sugar
- 1 tsp (5 ml) pure vanilla extract
- small splash of boiled water (to thin syrup)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C). This moderate temperature ensures the pumpkin seed clusters will roast slowly, achieving a crunchy texture without burning.
- Prepare Syrup: In a medium bowl, stir together maple syrup, coconut sugar, and vanilla extract until a thick paste forms. Add a small splash of boiled water gradually, thinning the paste into a runny syrup that will evenly coat the seeds.
- Coat Seeds: Add the raw pumpkin seeds to the syrup mixture and stir thoroughly, ensuring each seed is evenly coated. This coating is essential for the seeds to adhere and form clusters during baking.
- Form Clusters: Drop heaping spoonfuls of the coated seeds onto a baking sheet lined with parchment paper or a silicone mat. Leave space between mounds so clusters retain distinct shapes without merging.
- Bake: Bake in the preheated oven for 15 to 20 minutes. Monitor closely toward the end, watching for a light golden brown color. Adjust baking time if necessary to prevent burning, as oven temperatures can vary.
- Shape Clusters: Remove the baking sheet and while clusters are still warm, press them firmly to help the seeds bind and hold their shape as they cool and dry fully.
- Cool and Serve: Allow clusters to cool completely. Serve as a standalone crunchy snack or sprinkle over cereal, yogurt, or salads for added flavor and texture.
Notes
- Use parchment paper or a silicone mat to prevent clusters from sticking to the baking sheet.
- Avoid adding too much water; the syrup should be pourable but sticky to help the seeds bind.
- Monitor baking closely to avoid burning, as oven temperatures differ.
- Clusters can be stored in an airtight container for up to one week.
- For a nutty variation, lightly toast the pumpkin seeds before coating.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
