Spicy Pumpkin Seeds

It's that time of year when the pumpkin are rolling in, the soup is being made for the freezer and the poor old seeds are waiting from something a little different to happen to them. Now in the past we have made these for Christmas -- I know, we said it, get over it, it's just over a month away and we can't avoid it and frankly let's embrace it because from the winter solstice onwards it's all down hill to spring -- our allspice pumpkin seeds are lovely but Andrew wanted to try something a little hotter.

Spicy pumpkin seed recipe

He reached for our chilli jam from last year. What resulted was like Russian roulette in the nibbles department and even had Little D running from the room, see the film at the end of the post. The recipe is incredibly simple, all you need is a tablespoon of butter, a tablespoon of chilli jam or half a tablespoon of chilli powder, a tablespoon of sugar and melt it all in pan on a low heat. Coat the pumpkins seeds with it, place them on a baking tray and cook on a low heat, 140, for one hour, turning very 15 minutes to stop them sticking together. The result you can see above and no they didn't last the evening, they didn't even last until the end of the film, Father of the Bride.


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