These more-ish munchy seeds have recently become a must-have item in my pantry.
They're a great addition to both savoury and sweet dishes - think yoghurt, salads, soups, roast vegetables...
They rarely get that far though, because they're also a great snack just on their own!
I started out buying them, but realised that while R12,99 for 35g doesn't seem too expensive; per kilogram, it's three times the price of fillet (that's beef fillet)!
So, that and the need to have them constantly available in my cupboard, spurred me on to figuring out how to make them instead. That and because I'm such a bakey-makey person...
As it turns they are so easy to make!
Caramelised Cinnamon Seeds
Recipe by Tea, Cake and Create
60ml (1/4 cup) light brown sugar
150ml (2/3 cup) mixed seeds - sunflower seeds, sesame, pumpkin, chia, flaxseeds, etc
1 1/2 tsp ground cinnamon
Mix the sugar and seeds and cinnamon together, and heat in a heavy based saucepan on medium-high until the sugar has melted and just started to bubble.
Remove from the heat, and stir to ensure that all the seeds are coated.
Turn out onto baking parchment to cool.
Once cooled and crunchy, store in an airtight container at room temperature.
So easy; so tasty, and (ignoring the sugar) seeds are so good for you, right?!