Spiced Pumpkin Seeds
Have you ever tasted roasted pumpkin seeds known as pepitas in Mexico? They take beer snacks to a whole new level! With a whole load of crunch, saltiness and spicy heat, they are hard to resist on their own and are a brilliant topping for soups and salads.
Pumpkin seeds, with as much flesh removed as possible
Tandoori Masala blend, or any other Spice Pots blend
- Pre-heat oven to 160°C and line a baking tray with foil.
- Bring a large saucepan of water and 1 teaspoon of salt to the boil. Reduce heat, add pumpkin seeds and gently simmer until the seeds have softened & are slightly translucent, for about 15-20 minutes. Drain through a sieve.
- Place the seeds in a heap on the tray. Drizzle with oil and coat the seeds evenly, using your hands. Sprinkle with salt and a teaspoon* of your favourite Spice Pots blend, then mix thoroughly to coat. Spread out on the tray in a thin layer.
- Put in the oven for 10 minutes, then give them a stir and turn the tray around on the shelf to brown evenly. Cook for further 5-10 minute bursts, or until golden & crunchy. They usually take round 20 minutes to crisp up, although it depends on the size of the seed.
* Use more of the spice if you like extra heat or have lots of pumpkin seeds from multiple pumpkins