Sweet n' spicy chilli and honey roasted pumpkin seeds
Recipe type: Halloween, Fall, Snack
Prep time: 
Cook time: 
Total time: 
  • 2 tsp flaked chillis
  • 1 large tsp coconut oil
  • 1 tsp raw honey
  • Pumpkins worth of pumpkin seeds (about 100g)
  • 2 pinches sea salt
  1. Preheat oven to 180°c
  2. Remove seeds from pumpkin and place in to a bowl (If you can leave them overnight to let them dry out a bit, this is recommended)
  3. Fill bowl with water and remove any pumpkin remnants (the orange stringy bits)
  4. Dry the seeds and place on a baking tray
  5. In to a pan place honey and coconut oil, fully melt and combine together
  6. Pour coconut/ honey mix over pumpkin seeds and make sure all seeds are covered
  7. Sprinkle chilli flakes and salt over pumpkin, seeds, spread around to make sure all covered
  8. Spread seeds evenly and place in to oven for about 10 minutes until golden brown (do keep an eye on them)
  9. Take out of oven and allow to cool fully
  10. Once fully cooled place in to air tight jars or serve immediately
  11. Other flavour combinations: dried apple and cinnamon, vanilla, coconut and chilli, orange and cloves, chocolate and chilli
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/sweet-n-spicy-chilli-and-honey-roasted-pumpkin-seeds/