About the Recipe
Simple, and so easy to create a tasty snack with something that get's thrown away most of the time. Roasting the pumpkin seeds you scoop out of your Halloween lanterns is a cinch so why not try it this year.
Once roasted, they can last a couple of weeks if stored in an airtight container, or a couple of month in the freezer, but if you are like us they won't last more than a day as they are so tasty and more-ish!
Ingredients
Pumpkin Seeds (Approx. 350g)
Fine Sea Salt (2 Teaspoons plus more for serving)
Olive Oil, Coconut Oil or Nut Oil such as Walnut (2 Teaspoons)
Spice Blend of your choice (2 Teaspoons) - You could use chilli, harissa or our Homemade Pumpkin Spice Mix
Preparation
Step 1
Preheat the oven to 180°C. Line a baking tray with baking paper and set aside.
Step 2
Fill a medium saucepan with 500ml of water and season with 2 teaspoons of salt. Bring to a boil.
Step 3
While the water comes to the boil, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them until they float and are mostly clean.
Step 4
Add the cleaned seeds to the boiling salted water. Simmer for 5 minutes.
Step 5
Drain and pull away any remaining pumpkin attached to the seeds.
Step 6
Scatter the seeds onto clean tea towel and pat them until as dry as possible.
Step 7
Add the dried seeds onto the prepared baking sheet. Add the oil and spices, then toss until well coated.
Step 8
Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on the size of the seeds.