Pumpkin Seeds Roasted with Maple Syrup and Salt

Try this more-ish recipe to use up those left over pumpkin seeds from your Halloween Pumpkin Carving. These seeds make a delicious snack, and look great added to cakes too!

Ingredients

• Seeds from 2 medium pumpkins
• 3 tbsp maple syrup
• 3 tsp salt
• 2 tbsp olive oil

Method

Pre-heat the oven to 200°c (180°c for fan assisted ovens) or gas mark 4 and line a baking tray with greaseproof paper.

First, wash the pumpkin seeds as best as you can to get all the bits of pumpkin fesh removed.

Add the pumpkin seeds to a saucepan with 2 tsp of the salt and boil for 10 minutes. This will soften the husk and get rid of any remaining flesh.

Then dry the seeds thoroughly on some kitchen paper, or a clean tea towel.

Heat a non-stick frying pan on medium heat and add the olive oil.

Once hot, add the pumpkin seeds to the pan and lightly toast, stirring occasionally to prevent burning, until golden in colour. This should take around 5 minutes.

Take the pan off the heat, add the maple syrup and remaining salt and stir to make sure all the seeds are coated.

Transfer the seeds to the lined baking tray in a single layer and roast in the over for 30 - 35 minutes.

Remove from the oven and make sure the seeds are completely cool before eating or using them to decorate, and store in an air tight container in a cool dry place for up to 1 week.

Enjoy!