I've mastered it.
After some trial and errors involving maple sugar and too high temperatures on the oven I have found the perfect mix of spices and crunch to roast your leftover pumpkin seeds.
seeds from a medium pumpkin - washed and dried.
a glug of olive oil
1 tsp of ground cinnamon
1 tsp of ground ginger
dessert spoon of sugar
In a large bowl mix all of the above.
Pre heat the oven to 150c.
Spread the seeds out on a sheet of baking paper on a baking tray.
Roast for 30 minutes.
Give the seeds and jiggle.
Roast for a further 10 minutes.
I challenge you to make them last!
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