Crunchy pumpkin seeds
The best condiment that you won't be able to do without!
Description
A few years ago, I discovered that my kids love pumpkin seeds. They really looove them.
If I make a new recipe, or serve something they haven’t had before, they are much more likely to give it a try if it is sprinkled with pumpkin seeds (or sesame seeds for that matter - they love those too.)
Pumpkin seeds are great because they add a bit of colour and can really complement your meal once they are toasted and seasoned.
I whip up a small batch of toasted pumpkin seeds at least once a week, keeping them in a glass jar ready to sprinkle (or just snack) on. They are really quick and easy - so I make them as I prep dinner, or just when I have a spare five minutes.
Ingredients
- drizzle olive oil (approx 1/2 teaspoon)
- few handfuls pumpkin seeds
- salt (to taste)
- seasoning (to taste - cayenne pepper, Cajun seasoning and Mexican seasoning all work well. Use what you like!)
Instructions
- 1 Heat a tiny drizzle of oil in a small saucepan over a medium heat, then add the pumpkin seeds and stir well to coat.
- 2
Keep stirring as the seeds start to sizzle and brown, stopping when they are nicely coloured and smell toasty, but not burnt. You will need to keep a close eye on them as they can burn quickly. If they do burn, discard the seeds, wash the pan and try again.- 3
Add salt and stir to coat, then tip into a small bowl and add your desired seasoning, mixing well. Taste and add more seasoning if necessary.- 4
Allow to cool, then store in a sealed jar in the pantry. These should keep for a couple of weeks, but to be honest, they do not last that long in my house!Sides, Condiment, Pumpkin, Sprinkle, Topping - 2
