Sweet ‘N Spicy Pumpkin Seed Brittle Sweet ‘N Spicy Pumpkin Seed BrittleSeptember 24, 2017 in Entertaining, Holiday, Recipes, Snacks, Sweet TreatsShare ThisFacebookPinterestTwitterPrintemail Ingredients 1 cup raw pumpkin seeds 2 tsp coconut oil 1 Tbl maple syrup 1 Tbl brown rice syrup 1/2 Tbl tamari 1/4 tsp ground cumin 1/8 tsp smoked paprika 1/8 tsp cayenne (or a few dashed if you don’t want as much spice) pinch of sea salt Directions Preheat oven to 325F. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the coconut oil, maple and brown rice syrup, tamari, cumin, paprika, cayenne and sea salt. Toss in the pumpkin seeds. Pour the seeds on the baking sheet in an even layer. Place in the oven and roast for 6-8 minutes (until toasted and becoming aromatic). Remove from the oven and stir. Spread the seeds out evenly again but making sure they’re not too far apart from each other. You want them touching but not on top of each other. Roast 5-7 more minutes keeping a close eye not to burn. Remove from the oven and allow the mix to cool for 20 minutes before touching it. When the seeds are cool, lightly break them apart. Store in a container at room temperature for up to a week (if you can make them last that long!).