Vergeet niet, verspil niet… verander overgebleven pompoenpitten in een heerlijke lekkernij! Laten we er wat pompoen-spektakels van maken.
Spice and Everything Nice Pumpkin Seeds
Rated 5.0 stars by 1 users
Servings
6
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
-
2 Cups pumpkin seeds (from about 2 small pumpkins)
-
2 tsp olive oil
-
1 tsp chili powder
-
1/4 tsp smoked paprika
-
1/8 tsp garlic powder
-
1/8 tsp cayenne pepper adjust per your taste
-
2 1/2 Tbsp honey
-
sea salt to taste
Directions
Preheat your oven to 160 degrees C fan. Cut open your pumpkins. Scoop out the guts and stringy pumpkin flesh from the seeds.
Place in a colander and run under water to rinse and separate the seeds from the rest of the pumpkin guts.
Transfer seeds to a large pot with water and bring to a boil.
Boil for 2-3 minutes, drain, and lay out and pat dry if necessary.
In an oven-safe skillet, warm the oil over medium heat and sauté the pumpkin seeds and spices until lightly golden (do this for about 3 minutes).
Stir in the honey with a rubber spatula.
Transfer the skillet to the oven.
Roast seeds for 30-40 minutes, stirring every 10-15 minutes so as to avoid any burning.
Taste test the seeds. You want them to be crispy throughout, and not soft in the center.
Continue roasting if necessary.
Once finished, lay the seeds out onto a parchment lined baking sheet or flat surface to cool.
Sprinkle with salt to taste, while still warm.
Wait until cooled completely, and enjoy!
