Thursday, 31 October 2013
Spicy Toasted Pumpkin Seeds
Happy Halloween! To celebrate this frightfully fantastic weekend, aside from making up a big plate of Bloody Axeman Snacks, some Jelly Pumpkins and a big bowl of Nigella Lawson’s Slime Soup I’ve decided to celebrate by offering 20% off of all advertising spots this Halloween weekend on Rachel Phipps. You can either take out a space in the sidebar, or in one of my ‘Weekly Love’ posts by using the code FRIGHTNIGHT on my checkout page.
Also, for the final instalment of this years Halloween recipe series I wanted to share with those of you who have not carved your pumpkins yet a quick recipe for what to do with the leftover pumpkin seeds you’d otherwise be throwing away. Spicy and toasted, as well as being good for you they make a great nibble to go with drinks or sprinkled on top of salads or Autumn soups. As I type this I’s enjoying a good handful sprinkled on top of a big, steaming bowl of my Mothers homemade Roasted Pepper Soup.
This easy recipe helps you turn the leftover seeds from carving your Halloween pumpkin into a crunchy, spicy snack, delicious with drinks and cocktails.
- The seeds from a small to medium pumpkin
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Extra Virgin Olive Oil
- 1 tsp Paprika
- 1 tsp Hot Chilli Powder
- Pre-heat the oven to about 200 degrees (400 degrees fahrenheit).
- Rinse the pumpkin seeds under cold water and dry on kitchen towel.
- Mix the soy, oil and spices together in a small bowl to form a paste and add the dried seeds. Mix well until they are all well coated.
- Cover a baking sheet with non stick baking parchment and spread the seeds over the sheet until they are no longer clumped together.
- Toast until golden and dry, watching the spices don’t burn and turning around with a spatula every few minutes, for about 20 minutes to half an hour.
- Once cool store in an air tight tub.