Pumpkin seeds

Pumpkin seeds

From zombies to fairies… only Louise Gagnon, author of Sous le charme des courges et des citrouilles, could concoct such delicious and creative recipes.

Ingredients

  • Pumpkin seeds
  • Canola oil
  • Curry powder
  • Fleur de sel

Preparation

  1. Place the seeds (unrinsed) on a large cookie sheet and leave overnight. Shake them from time to time to assist drying.
  2. Preheat a conventional oven to 150°C (300°F) or a convection oven to 135°C (275°F). In a bowl, for each cup of pumpkin seeds, add 1 tbsp. canola oil, 1 tbsp. brown sugar, 1 ½ tsp. curry powder and ½ tsp. fleur de sel. Mix well.
  3. Spread the seasoned seeds on a large cookie sheet covered with parchment paper and cook in the oven for about 35 minutes, or until golden. Shake them up about halfway through. Cool and serve.
Preparation
5 minutes
Cooking
35 minutes
Servings
1 portion
Category
Side dishes
Recipe by
Louise Gagnon

Sous le charme des courges et des citrouilles, by Louise Gagnon (Éditions de l'Homme).