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