• 4servings
  • 50minutes
  • 290calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsZinc, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 140g raw pumpkin seeds, rinsed and dried

  2. 6 tablespoons caster sugar, divided

  3. 1/4 teaspoon salt

  4. 1/2 teaspoon pumpkin pie spice

  5. 1 tablespoon vegetable oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 120 C / Gas 1/2. Spread pumpkin seeds in a single layer on a baking tray. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

  2. In a large bowl, stir together 2 tablespoons of caster sugar, salt and pumpkin pie spice. Set aside. Heat the oil in a large frying pan over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.


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