Today was disgusting! Rain, wind, clouds...I felt a little sorry for Mr Jones this morning when I dropped him off at football. Even though he wasn't playing it was still pretty awful weather and am glad it wasn't me standing on the side of the pitch! As expected, he came back soaked!
When I baked the spiced pumpkin loaf on Friday I knew that I would want to do something with the seeds but hadn't quite made up my mind so kept them in a small bowl covered with cling film so they didn't dry out. I wasn't sure if they would keep but they were still in perfect condition and ready to roast!
Thoroughly wash the seeds to get rid of any of the pumpkin flesh - I filled a bowl with water and rubbed them between my hands until clean.
Boil the pumpkin seeds for 10 minutes in salted water - about 1 teaspoon of salt for a pint of water.
Drain the seeds and pat them dry. I used a tea towel as sometimes paper towels can disintegrate and that can be a bit of nightmare to pick off seeds!
Put the seeds in a bowl, add the olive oil, chilli powder and salt and stir until the seeds are thoroughly coated.
Spread the pumpkin seeds on a baking tray and bake for about 10 minutes, flip the seeds over and then bake for another 10 minutes or until crisp. It's worth checking to see how they're getting on before the time is up as all ovens are different and there is nothing more horrible than burnt pumpkin seeds!
Allow the seeds to cool and then store in an airtight container until you're ready to snack (or just eat them all straight away)!
Ingredients
Pumpkin seeds (my small pumpkin gave me abut 3/4 a cup of seeds)
1 1/2 tablespoons olive oil
1/2 tablespoon chilli powder
1 teaspoon salt
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