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Salted pumpkin seeds


Serves: 6 (as a snack)
timePrep time: 15 mins
timeTotal time:
Salted pumpkin seeds
Recipe photograph by Toby Scott

Serves: 6 (as a snack)
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
245Kcal
Fat
19gr
Saturates
5gr
Carbs
7gr
Sugars
3gr
Fibre
3gr
Protein
10gr
Salt
0.9gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 25g butter, melted
  • 1 tbsp runny honey
  • juice of 1 lime
  • 2 tsp cumin seeds
  • 1 tsp sea salt flakes
  • 200g pumpkin seeds

Step by step

Get ahead
These will last for up to 5 days stored in an airtight container.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Melt the butter and honey together, either in a microwave for about 1 minute on high, or in a small pan on the hob. Stir in the lime juice, cumin seeds, sea salt and pumpkin seeds.
  3. Line a large baking sheet with baking paper; spread the pumpkin seeds in a single layer. Bake for 9-10 minutes, stirring once or twice, until toasted a couple of shades darker. Cool and crisp on the tray; tip into a bowl.

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