Sweet & Spicy Roasted Pepitas

WARNING: These are insanely addicting, I just about ate half of them right out of the oven. Spicy, salty, and sweet, you just won't get enough.

These pepitas match wonderfully with Fall flavors including butternut (or any) squash, sprinkle them over some roasted, mashed, or squash soup. They are also the perfect topping for oatmeal, yogurt, or salad so feel free to make a double batch and store in an airtight container. 

kale, arugula, roasted butternut squash, pomegranate seeds, and sweet & spicy roasted pepitas w/ a balsamic dijon vinaigrette

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Servings: ~1.5 cups

~1.5 cups of raw pepitas
1.5 Tbsp of avocado oil (or olive oil)
1 Tbsp of maple syrup
1 Tbsp of coconut sugar (or brown sugar)
1/4 tsp of fall warming spice (or pumpkin spice)
1/8 tsp of salt
1/4 tsp of paprika ​
few dashes of cayenne pepper

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Preheat the oven to 375 degrees. Parchment a cookie sheet.

Combine all ingredients (minus the pepitas) in a medium size bowl and mix until well combined. Add pepitas and toss until coated then spread the mixture in an even layer on the cookie sheet. Place in the oven for 6-8 minutes until caramelized and fragrant.