Salted pumpkin seeds
Serves: 6 (as a snack)
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Salted pumpkin seeds
Serves: 6 (as a snack)
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
245Kcal
Fat
19gr
Saturates
5gr
Carbs
7gr
Sugars
3gr
Fibre
3gr
Protein
10gr
Salt
0.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 25g butter, melted
- 1 tbsp runny honey
- juice of 1 lime
- 2 tsp cumin seeds
- 1 tsp sea salt flakes
- 200g pumpkin seeds
Step by step
Get ahead
These will last for up to 5 days stored in an airtight container.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Melt the butter and honey together, either in a microwave for about 1 minute on high, or in a small pan on the hob. Stir in the lime juice, cumin seeds, sea salt and pumpkin seeds.
- Line a large baking sheet with baking paper; spread the pumpkin seeds in a single layer. Bake for 9-10 minutes, stirring once or twice, until toasted a couple of shades darker. Cool and crisp on the tray; tip into a bowl.
