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- 4 oz. Pepitas, (hulled pumpkin seeds) raw
- 1 Tablespoon Maple syrup, 100% maple
- 1.5 teaspoons Miso, light, organic
- 1.5 teaspoons Tamari soy sauce, organic
- ¼ teaspoon Dijon Mustard
- Spread out pepitas on a cookie sheet or baking tray that has been lined with non-stick foil, or on a Silpat mat. Bake at 275 F for fifteen to twenty minutes or until pepitas start to change from raw and green in color to toasted and golden-brown in color.
- In a large bowl stir together the maple syrup, miso, tamari and mustard until well combined.
- Remove the pepitas from the oven and pour them into the bowl with the syrup mixture. Toss all together until the pepitas are well coated. Spread the coated pepitas back onto the cookie sheet and return to the 275 F (no hotter) oven for another 10 minutes. Remove and let pepitas cool. They will be soft at first but will crisp up when they are completely cooled.
- Serve candied pepitas as a snack or sprinkle them over hot cereal, salads, ice cream, yogurt, puddings, cheesecake or pumpkin pie.