So did you keep your pumpkin seeds from Halloween? If not please get some and make a batch of these lush, very slightly addictive seeds!
After making my Honey roasted Pumpkin, Pancetta and Coriander soup I couldn’t bear to part with the seeds, “waste not want not” and all that, and having bought some rather yummy treacle-y dark brown muscovado sugar for my sauce recipe, a plot was hatched and these sweet n spice seeds were a triumph of the snack world!
50g pumpkin seeds
1/2 tsp sea salt
2 tsp dark brown muscovado sugar
1/2 tsp black pepper, freshly ground
2 tsp olive oil
Pre-heat oven to 190o
If your seeds are freshly removed from your pumpkin, give them a good clean up, discarding any fleshy bits, rinse well and place on a parchment lined baking tray, bake for approximately 5 minutes to dry out.
Remove from the oven and allow to cool slightly. Mix together the remaining ingredients, combine with the seeds and scatter loosely onto the baking tray.
Roast for a further 5 minutes, or until the sugar has melted and the seeds look dry.
Allow to cool for five minutes on the tray, then transfer to a serving bowl and snack away!
They are so moreish and are a great way to use up your leftover seeds rather than going in the bin!