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
- 75 Grams Chilli Infused Honey Drizzle or as needed Recipe
- 200 Grams raw pepitas
- 2 generous Pinches pink salt flakes BUY
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!
