2 c. baby pumpkin seeds (pepitas)
1 c. slivered almonds
3/4 c. raw sunflower seeds
6 Tbs. pure maple syrup
coarse salt
1 c. dried cherries or cranberries
Preheat oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats. In large bowl, toss pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread nuts and seeds out in an even single layer on the baking sheets and season with salt to taste. Bake, stirring several times with spatula or wooden spoon until just golden, about 20 minutes. Cool completely in pan, then add cranberries and toss to combine. Store in an airtight container at room temperature.
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