Ingredients

Sweet & Spicy Pumpkin Seeds

  • 1 egg white
  • 75g natural cane sugar, plus extra to sprinkle
  • ½ tsp cayenne pepper, plus extra to sprinkle
  • ½ tsp fine sea salt, plus extra to sprinkle
  • 200g fresh pumpkin seeds

Curried Pumpkin Seeds

  • 1 egg white
  • 2 tsp curry powder
  • ½ tsp fine sea salt, plus extra to sprinkle
  • 200g fresh pumpkin seeds

Black Tea & Butter Pumpkin Seeds

  • 3 tbsp unsalted butter, melted
  • ½ tsp fine sea salt, plus extra to sprinkle
  • 200g fresh pumpkin seeds
  • 1 tsp loose-leaf black tea, ground to a powder in a pestle and mortar

Instructions

Sweet & Spicy Pumpkin Seeds

  1. Preheat the oven to 190°C/375°F.
  2. Whisk the egg white, sugar, cayenne and salt together in a bowl. Add the seeds and mix well. Drain any excess egg white off through a sieve and place the seeds in a single layer on a baking sheet. Bake for 12 minutes or until golden, turning the seeds half way through.
  3. Remove from the oven and toss with the extra sugar, cayenne and salt to taste.

Curried Pumpkin Seeds

  1. Preheat the oven to 190°C/375°F.
  2. Whisk the egg white, curry powder and salt together in a bowl. Add the seeds and mix well. Drain any excess egg white off through a sieve and place the seeds in a single layer on a baking sheet. Bake for 12 minutes or until golden, turning the seeds half way through.
  3. Remove from the oven and sprinkle with the extra salt to taste.

Black Tea & Butter Pumpkin Seeds

  1. Preheat the oven to 190°C/375°F.
  2. Mix the butter and salt together in a bowl. Add the seeds and mix well.
  3. Place the seeds on a baking sheet in a single layer. Bake for 12 minutes or until golden, turning the seeds half way through.
  4. Remove from the oven, sprinkle with the ground tea plus extra salt to taste.