Pumpkin seeds à la grandma Billy

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Recipe by Damaris Beems Course: Snack, Topping
Servings

10

Preparation

10

minutes
Cooking time

40

minutes
Total time

50

minutes

It was Grandma Billy who inspired me to do this. And that’s why this recipe is dedicated to her. She’s been following à la Damaris for a while. Has her favourite dishes – bulgurpilav with cauliflower is one of them – and she regularly pops up on the chat with an enthusiastic reaction or a question. One day, she asked me if I knew how to roast pumpkin seeds that you have left over from your pumpkin. I did not have the answer for her, but sent her a few suggestions/links. And soon she told me it was exactly what she had looked for. And it worked out great. Now yesterday I had pumpkin seeds left over from no less than 8 squash. So I made my version of it today. And the result? Joris started to love me a little more today. All thanks to grandma Billy. But that’s what grandma’s are for, right?

Ingredients

  • fresh pumpkin seeds from butternut squash

  • 50 ml olive oil

  • 3 table spoons cane sugar

  • 1 table spoon turmeric, round chili powder, hot curry

  • salt

  • optional wal nuts, sunflower seeds, cashew nuts

Preparation

  • When you have removed the pumpkin seeds from the butternut squash, remove the threads of the pulp from the seeds yourself as much as possible. Then put them in a bowl of water. The seeds will float to the surface, but so will the pulp. This makes it easier to take it out and pull it off.
    Then you put the pumpkin seeds in a saucepan and cook them for about 20 minutes with a pinch of salt.
    Then drain them and pat them dry in a clean tea towel.
  • Meanwhile, preheat the oven to 160 degrees.
    Mix the cane sugar and the olive oil together. Then add the spices and stir well. Heat a non-stick frying pan and pour this mixture into it. Heat gently, not too high. Stir well. Now you can add your nuts and seeds and introduce them to this delicious stuff.
  • Place a sheet of parchment paper on a baking tray and spoon the nut mixture on top. Divide it in a way that all nuts are free and will come into good contact with the hot air. Let it roast for about 18 minutes. Delicious to eat ‘just like that’, over your salad, your soup, a cracker with hummus … the possibilities are endless.

Notes

  • LET OP: er zit geelwortel in… dus als je gulzig de nootjes met je handen eet, houd je gele vingers over. Eet ze daarom met een klein lepeltje.

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