Soy-roasted pumpkin seeds

Soy-roasted pumpkin seeds

By
From
Supernormal
Makes
2 cups
Photographer
Earl Carter

We serve these addictive snacks to every table at Supernormal. Salty from the soy, and with a touch of sugar, they’re the perfect way to start a meal.

Ingredients

Quantity Ingredient
1 tablespoon light soy sauce
1/2 teaspoon salt
1 teaspoon caster sugar
250g shelled pumpkin seeds

Method

  1. Preheat the oven to 170°C and line a baking tray with baking paper.
  2. In a bowl, whisk the soy sauce, salt and sugar together with 1 teaspoon water until the salt and sugar have dissolved. Add the pumpkin seeds and stir them through the soy mixture until the seeds are thoroughly coated.
  3. Spread the seasoned pumpkin seeds in a single layer on the lined baking tray. Bake for 15–20 minutes, stirring every 5 minutes until dry, toasted and lightly caramelised. Store in an airtight container for 2–3 days.
Tags:
super normal
andrew
mcconnell
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