Honey Roasted Pumpkin Seeds

 

In the 80’s my mum used to sit with me and make jewellery out of the scooped out and rinsed pumpkin seeds.  I have vivid memories of being adorned with metres of threaded pale seeds on any-colour cotton.   Now I prefer to eat pumpkin seeds (we didn’t know you could do that then!), and my children love this relatively healthy snack. This is one of my favourite recipes.

 

• 150g raw fresh pumpkin seeds, washed and patted dry
• 20g butter
• 1 tablespoon of olive oil or coconut oil
• 3 tablespoons of honey
• 1 teaspoon cinnamon

 

Preheat the oven to 150 degrees.

Melt the butter, oil and honey until runny and combined.

Pour the honey mixture over the pumpkin seeds and stir. Add the cinnamon and stir again.

Line a baking sheet with parchment paper and spread the coated pumpkin seeds onto the paper

 Bake for 30 to 40 minutes until the seeds are a deep golden brown, tossing them around regularly. Be careful that they don’t burn.

Remove from the oven and stir again.

Once completely cooled break the chunks into smaller pieces and store in a jar

The seeds will keep for up to a week (but not in my house).