I wanted to do a Halloween themed recipe and this coincided with pumpkins that I carved for the holiday season. (Pictures of that at the bottom.)
I stole this recipe from Claire Robinson and tweaked it to make it a little more Mark-friendly as I don't especially like cranberries or cherries. I subbed in some chocolate (I used dark because I heard it is better for you than milk chocolate.
Rating: 3 forks out of 5
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(Note that removed items are not in bold)
2 cups baby pumpkin seeds (not sure if that means small seeds or from a "baby" pumpkin)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup (Whaaa? What the hell? pure Grade B??)
+ 6 tablespoons syrup (Aunt Jemima Light is fine for me)
+ 2 tablespoons honey (just in case the Grade B is thicker than my ghetto syrup)
1 cup dried cherries or cranberries
+ 1 cup dried pitted prunes (cut up if too big)
+ 1 king size bar dark chocolate chopped
Directions the way I did it
Preheat oven to 300° Line 2 baking sheets with parchment paper. (If using fresh from the pumpkin seeds, dry over night.)
Toss pumpkin seeds, almonds, and sunflower seed in a large bowl. Cover with the syrup and honey and mix evenly. Spread everything from the bowl onto the baking sheets and salt. Throw the trays in the oven and cook, mixing them up once in a while, for 20 minutes. Allow to cool.
Throw the cooled mixture into a bowl and add the prunes and chocolate and toss. Share.
Use store bought pumpkin seeds instead of using the ones right from the pumpkin.
I got rid of the cranberries and the cherries and used dried prunes 'cause, for some reason, I hate cranberries and cherries but okay with prunes(?)
I added some chocolate.
I used my favorite syrup that I use on my Eggos as opposed to "pure Grade B" maple syrup 'cause I have no idea what the hell that is.
I added honey out of fear that the suggested syrup is thicker than my Aunt Jemima Light.
Easy and great for snacking.
This recipe is available in the CrOOK BOOK