by Scott Uehlein and Canyon Ranch
from Canyon Ranch Nourish: Indulgently Healthy Cuisine
(Viking Studio, 2009)
Makes ten (1/4-cup) serving
A favorite of Canyon Ranch guests.—Scott Uehlein
convert Ingredients
1 cup pumpkin seeds
1 1/2 teaspoons canola oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon sea salt
2 tablespoons pure maple syrup
1 1/4 cups dried cranberries
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Directions
1. Preheat oven to 300°F (150°C). Lightly spray a baking sheet with canola oil. In a small bowl, toss pumpkin seeds with canola oil and evenly spread coated seeds on the baking sheet. Roast for 20 minutes or until almost dry.
2. Place pumpkin seeds in a medium bowl and mix in maple syrup until coated. Combine spices in a small bowl and add to pumpkin seeds. Stir to combine.
3. Return to baking sheet and return sheet to oven. Turn pan several times to assure even roasting and check frequently – seeds burn easily. Roast for 15 minutes, or until dry, stirring occasionally.
4. Set aside until completely cool, for about 30 minutes. In a large bowl, combine seeds with dried cranberries.
Recipe © 2009 CR Products. All rights reserved.
LC
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LC to your 
I finally made this today. It was easy to do, and is so delicious I can’t stop eating it. I added 1/4 tsp ground ginger to the seasoning. I am going to put a bowl of it out on the table during the appetizers on Thanksgiving Day. It will definitely be a hit. Thanks so much for the great recipe.