Spice up Roasted Pumpkin seeds with Talbott Teas Paris Breakfast tea

We love finding tea based recipes and giving them a Talbott Teas makeover. The recipe below is perfect for the season and a fun treat for Halloween.

Talbott Teas Black Tea Pumpkin Seeds

1 teaspoon Talbott Teas Paris Breakfast Tea (2 sachets)
3 tablespoons unsalted butter, melted
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375.

Using a mortar and pestle or spice grinder, grind the tea into a fine powder. Set aside.
In a medium-sized bowl combine the butter and salt. Add the pumpkin seeds and toss well.
Place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. 

Sprinkle with the ground tea. Taste and season with more salt if needed.

Makes one cup

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