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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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 75 Grams Chilli Infused Honey Drizzle or as needed Recipe
- 200 Grams raw pepitas
- 2 generous Pinches pink salt flakes BUY
Prepare the Chilli Infused Honey up to 3 weeks in advance.
Preheat the oven to 160°C and line an oven tray with baking paper.
Coat the pepitas with the honey and generously sprinkle with salt flakes.
Bake for around 15 minutes. If the pepitas are fragrant and crisp, they are ready, otherwise add a few more minutes cooking time.
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!