Salt Honey and Chilli Pepitas

Plenty Prep Time 2 minutes   Cook Time 15 minutes   Rated:

CAN NOT STOP EATING THESE! Seriously. They are so more-ish and just a little tiny munchy thing, so you hardly notice them going down. I think if they lasted long enough they would be great with popcorn for a movie snack and I may be giving that a go this weekend!

YUM! The hint of chilli, the sweet salty yin yang with a bit of crunch is so good. I did create this recipe for the Cheese High Teas we are doing in June for European Foods and the Cheese Cathedral...yes...worshipping cheese is a thing! I have to say I will definitely be making these on a regular basis. They will be very good to have on hand to zhoosh up a salad or a soup, or as intended on a cheeseboard, grazing table, or similar! So my lovelies, go to! Put these on your list! You will be glad you did!

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Need

Do

1  

Prepare the Chilli Infused Honey up to 3 weeks in advance.

2  

Preheat the oven to 160°C and line an oven tray with baking paper.

3  

Coat the pepitas with the honey and generously sprinkle with salt flakes.

4  

Bake for around 15 minutes. If the pepitas are fragrant and crisp, they are ready, otherwise add a few more minutes cooking time.

5  

Store in an airtight container in the fridge until use. Think cheeseboards, grazing tables, Cheese High Teas! They are pretty delicious as a movie snack too, especially combined with popcorn!

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