Ingredients
- 70g caster sugar
- 2 tablespoons water
- 120g butter
- 70g golden syrup
- 250g oats
- 80g toasted pumpkin seeds
- 1tsp oil
- Pinch of salt
Method
Step 1
Wash and clean the pumpkin seeds you've scooped out of your carved pumpkin, then dry them on a kitchen towel.Step 2
Weigh about 200g and toss them with 1 tsp of oil and a good pinch of salt.Step 3
Bake the seeds on a non-stick baking tray in a preheated oven 170 C until toasted and crisp.Step 4
Allow the seeds to cool. Then add the water to a pan and bring to a simmer.Step 5
Add the sugar, golden syrup and butter and bring to the boil.Step 6
Fold in the oats and toasted pumpkin seeds.Step 7
Pour the mixture into a lightly buttered non-stick baking tin approximately 20x20cm.Step 8
Press the mixture into the corners and flatten the mixture with the back of a spoon. Bake in a preheated oven 170 C until golden brown.Step 9
Allow to cool before cutting.