Wednesday 9 November 2011

Sweet n Spice Pumpkin Seeds

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!DSC00787

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!

Ingredients:

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.

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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!
DSC00783They are so moreish and are a great way to use up your leftover seeds rather than going in the bin!
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4 comments:

  1. oh yum yum! I didn't get a pumpkin this year so no seeds :( these look great.

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  2. I like this recipe a lot, it is one of my favourites now after i`ve tried it this morning and it was very good, thanks for sharing and also thanks for your good explanations.

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  3. WANT! Only I didn't get a pumpkin for Halloween. I wonder if you could do the same with butternut squash seeds?

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  4. Thankyou for the lovely comments - sorry you didn't get a pumpkin Jan!

    Nic - I don't see why not....

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Thanks for stopping by my kitchen! I love to hear your thoughts and comments on my recipes!

Anne

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