Just finished a fall squash recipe and don’t know what to do with the pretty seeds left over? Here’s a quick and fun recipe that will delight young and old alike.
To be served warm as an aperitif with mulled wine, at breakfast with yogurt or as a snack for the kids at snack time!

Ingredients

• Pumpkin seeds
• Sugar (preferably brown sugar)

Method

1. Toast the seeds in an oiled frying pan, stirring constantly

2. When they are lightly browned, sprinkle with sugar and let caramelize by mixing with a wooden spatula

3. Pour on a plate or serving dish, separate the large pieces and allow to cool.

4. It’s ready (…) Hurry up, there’s already almost none left!