Every year I eat tonnes (ok maybe slight exaggeration) but a lot of pumpkins and squashes and I never do anything with the seeds. Honestly I normally can never be bothered to wash the seeds and do anything with them, but this year I decided that I would use them. Antony very kindly washed and got the remaining flesh off the seeds and then I decided a sweet and smokey topping would be great.
Sometimes making homemade pumpkin seeds can be a bit tough but I found using the olive oil and maple syrup helped to keep the outer shell slightly softer but still crunchy. The sweet, salty and smokey flavour works really well together. I get through a lot of smoked paprika, especially in the autumn.
Sweet and Spicy Pumpkin Seeds
- Pumpkin seeds – washed
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cayenne pepper
- 1/2 tsp maldon sea salt
- Mix all of the ingredients together, then place on a baking tray, spreading out so the seeds are evenly distributed.
- Roast in the oven at 200C for 20 minutes, stir the seeds every 5 minutes. Remove from the oven, leave to cool.
Enjoy! H x