Pumpkin & Pistachio Crunch

 

This recipe is the result of a challenge given to me by my Sister.  She told me about a snack she had tried and really enjoyed and asked me if I could recreate it.  I didn't write down the details, just listened to her explanation, so the first time I made this I forgot the sesame seeds, only adding them at the end.  This meant that they weren't really incorporated into the mixture properly.  I tried again on Thursday and think this batch worked out a little better.  
I did end up trying the original and although it was interesting, I think I liked mine a bit better because I didn't add any spices other than Celtic sea salt and cayenne.  I really don't think it needs anything more.  I'll probably play around with it in the future, perhaps using different nuts and/or seeds.  I'm thinking chia seeds would be fantastic in this!! 
Here's what I did...
 

 Preheated the oven to 300F and spread out 1 cup of raw pistachios on a parchment-lined cookie sheet.  Roasted them for 20 mins.

 Did the same with 1 cup raw pumpkin seeds on a separate cookie sheet.  Meanwhile, in a dry pan I toasted 1/4 cup of sesame seeds (shaking constantly to prevent scorching).

 Once they were done and cooled slightly, I mixed all the nuts and seeds with 3 teaspoons of maple syrup, 1/2 teaspoon Celtic sea salt and 1 teaspoon (heaping) of cayenne.  

 Popped it all back into the oven for 25 more minutes (until dry-ish).

Added about 1/2 cup goji berries and allowed it all to cool before sealing in an airtight container.