1 large pumpkin should yield the amount of seeds required but as always feel free to scale the recipe up or down as needed
Wash any pumpkin flesh from the seeds and soak in water for a couple of hours
Let dry on kitchen paper or a clean tea towel overnight until dry
Preheat the oven to gas 3 / 150C / 300F and line 2 baking trays with parchment paper
Spread the seeds out between the trays and roast for 45 minutes until golden, shaking the trays a couple of times throughout
Mix 50g (1/2 cup) of the sugar with the sweet baking spice and set aside
Put the rest of the sugar in a saucepan with the vanilla and sunflower spread over a medium heat
Stir until the sugar has caramelised, then stir in the seeds to coat
Toss the seeds in the spice mixture previously set aside and enjoy the sweet, crunchy treat!
You can use shop bought seeds for this. Just skip straight to step 5
You can use savoury seasonings too, just like you would for popcorn. Plain salt & pepper, or paprika, garlic and onion powder with some parmesan, maybe chilli powder, cumim, powder and a bit of salt?
