My spin on a seasonal spa food favorite uses cinnamon and six other sweet and savory spices for a delicious and healthy anytime snack. Keep it local with honey or maple syrup from your area and cut down on refined sugars with juice sweetened cranberries.
2 cups raw unsalted pumpkin seeds (pepitas)
2 tablespoons honey, maple syrup, or agave nectar
1/2 teaspoon each: cinnamon, allspice, ground corriander, cumin, nutmeg, sea salt, chili powder or cayenne pepper (not both or this will be too spicy)
1/4 to 1/2 cup dried fruits (raisins, cranberries and/or cherries)
Preheat oven to 300 degrees. Mix agave, syrup or honey and spices in a bowl and set aside. Spread 1 1/2 cups pumpkin seeds on parchment lined cookie sheet and bake in oven for 15 minutes. Add roasted seeds to the bowl and stir spices to coat. Return pumpkin seeds to the oven and bake for an additional 15 minutes. Remove from oven and cool. Break into clusters and toss with dried fruits and remainder of the raw pumpkin seeds.