Vickys Roasted & Caramelised Pumpkin Seeds, GF DF EF SF NF

Name: How to cook Vickys Roasted & Caramelised Pumpkin Seeds, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Roasted & Caramelised Pumpkin Seeds, GF DF EF SF NF

A lot of pumpkins sold for carving purposes have no flesh inside which defeats the purpose of cooking with them in my opinion, but they still have their seeds. Most people will just throw them away, not realising you can make a delicious snack from them. Check out my savoury version too!

Ingredient

Food ration :

4 servings

Cooking time :

50 minutes

260 g

fresh pumpkin seeds (2 cups)

150 g

granulated sugar (1.5 cups)

1 tsp

Mixed Spice for baking / Pumpkin Pie Spice

2 tbsp

melted sunflower spread

1 tsp

vanilla extract

Cooking instructions

* Step 1

1 large pumpkin should yield the amount of seeds required but as always feel free to scale the recipe up or down as needed

* Step 2

Wash any pumpkin flesh from the seeds and soak in water for a couple of hours

* Step 3

Let dry on kitchen paper or a clean tea towel overnight until dry

* Step 4

Preheat the oven to gas 3 / 150C / 300F and line 2 baking trays with parchment paper

* Step 5

Spread the seeds out between the trays and roast for 45 minutes until golden, shaking the trays a couple of times throughout

* Step 6

Mix 50g (1/2 cup) of the sugar with the sweet baking spice and set aside

* Step 7

Put the rest of the sugar in a saucepan with the vanilla and sunflower spread over a medium heat

* Step 8

Stir until the sugar has caramelised, then stir in the seeds to coat

* Step 9

Toss the seeds in the spice mixture previously set aside and enjoy the sweet, crunchy treat!

* Step 10

You can use shop bought seeds for this. Just skip straight to step 5

* Step 11

You can use savoury seasonings too, just like you would for popcorn. Plain salt & pepper, or paprika, garlic and onion powder with some parmesan, maybe chilli powder, cumim, powder and a bit of salt?

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