Harvest Nuts & Seeds

2 T. vegetable oil or butter
3 T. pure maple syrup
1/2 c. pine nuts
1/2 c. chopped hazelnuts
1/2 c. sliced almonds
1/2 c. raw pumpkin seeds
1/2 c. raw sunflower seeds
2. T. brown sugar, packed
1/2 t. salt
1/4 t. paprika
1/8 t. cayenne (optional)

Preheat the oven to 350 degrees.

In a small saucepan, warm the oil with the maple syrup on medium heat for about 1/2 minute. Toss together the pine nuts, hazelnuts, almonds, pumpkin seeds, sunflower seeds, brown sugar, salt, and paprika in a bowl. Sprinkle in the cayenne to taste. Pour on the butter mixture and stir well to thoroughly coat the nuts and seeds. Spread them evenly (not clumped together) on an unoiled baking pan.

Bake for 8-10 minutes, turn them over with a spatula, and bake until golden, another 8-10 minutes. Be careful not to let the mixture burn. Remove from the oven, loosen the nuts and seeds with a spatula, and allow them to cool for about 5 minutes. Store in a sealed container at room temperature or freeze for long-term storage.

Makes 4 cups.

Moosewood Restaurant Celebrates cookbook, p. 178.