Charlene Patton's Pumpkin Soy Crunch


2/3 cup raw pumpkin seeds
1 teaspoon vegetable oil
2/3 cup dry roasted soy nuts
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon sea salt
2 tablespoons maple syrup
1¼ cup dried cranberries


Preheat oven to 300 degrees. Lightly spray or grease a baking sheet with vegetable oil. In small bowl combine pumpkins seeds with vegetable oil; spread evenly on baking sheet. Roast for 20 minutes or almost dry and lightly brown.
In medium bowl combine roasted pumpkin seeds, soy nuts and maple syrup until coated. Combine cinnamon, nutmeg, allspice and sea salt In small bowl; add spice mixture to pumpkin seeds and soy nuts; stir to coat. Place mixture back on baking sheet and return to oven. Bake for 15 minutes or until dry. Be sure not to burn. Set aside until completely cool, about 30 minutes. Place in large bowl combine cooled roasted seeds and nuts with dried cranberries; store in tightly sealed container. Makes 3 cups or 10 (¼ cup) servings
Adapted from 2013 Kansas State Fair Winning Soy Recipe
Connie Salyer, Wichita