Maple Syrup Candied Pumpkin Seeds

Instructions:

1. In a small saucepan over medium heat, combine the maple syrup, brown sugar, butter, and salt. Whisk constantly until the butter is melted and the mixture begins to bubble and foam. Once the sugar has dissolved and the syrup is glossy, remove from heat and stir in the cinnamon.
2. Pour the raw pumpkin seeds into the saucepan. Toss vigorously with a spatula until every seed is fully submerged in the glaze and no dry patches remain.
3. Transfer the coated seeds to a parchment-lined baking sheet, spreading them into a single layer. Roast at 350°F (175°C) for 15–20 minutes, stirring every 5 minutes until they smell intensely nutty and the glaze has set into a crystalline crust.
4. Immediately transfer the seeds to a wire cooling rack. Use a spatula to break up any clusters while still warm. Let cool completely to allow the shattering texture to develop.