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Snack recipe · from the recipe book

Maple Cinnamon Pecans with Pumpkin Seeds

Glossy, crackly maple-cinnamon pecans and pepitas with a warm hint of ginger and a pinch of salt, roasted until deeply toasted and crunchy.

Maple Cinnamon Pecans with Pumpkin Seeds

Ingredients

  • 1 cup chopped100 gPecanshalves
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1 tbsp20 gMaple syrup
  • 1½ tsp7 gUnsalted buttermelted
  • ½ tsp2 gVanilla extract
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. Melt the butter in a small bowl, then stir in the maple syrup and vanilla.
  3. In a separate small bowl, mix the cinnamon, ground ginger and salt.
  4. Put the pecans and pumpkin seeds in a medium bowl, pour the maple-butter mixture over them and toss until evenly coated.
  5. Sprinkle the cinnamon-ginger-salt mixture over the nuts and seeds and toss again.
  6. Spread the coated nuts and seeds in a single layer on the sheet pan.
  7. Roast for 18 to 22 minutes, stirring halfway, until the pecans are deeply toasted and the coating is bubbling.
  8. Cool on the pan for about 10 minutes, until the coating hardens and the nuts turn crunchy, then break apart any clusters.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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