- 1/4 cup raw shelled pumpkin seeds
- 2 tablespoons sesame seeds
- 1 tablespoon fennel, aniseed, caraway, or cumin seeds
- 1 tablespoon pure maple syrup
- 1/4 cup hemp seeds
- 2 tablespoons chia seeds
- Kosher salt
- Toast pumpkin seeds in a dry medium skillet over medium-low heat, tossing often, until golden, about 2 minutes. Add sesame and fennel seeds; toast, tossing often, until golden brown, about 2 minutes longer.
- Mix in syrup; cook, tossing often, until glossy clumps form, about 1 minute. Remove from heat; stir in hemp and chia seeds. Season with salt. Transfer to a parchmentlined baking sheet; let cool.