Honey Roasted Seaweed


April 12, 2017

A beautifully sweet, though not too sweet, salty though only slightly salty, chewy, crispy seaweed treat!


3 tbsp (60 g) honey

2 dsp (20 ml) vegetable or sunflower oil

3 tbsp (45 ml) water

50 g salted, roasted pistachio nuts (in shells)

15 g (very large handful) dried sea lettuce Add To Cart

40 g pumpkin seeds


Pre-heat the oven to 160°C, and line a large baking tray with baking paper. Heat the honey, oil and water in a small pan, bring to the boil and simmer for 5 minutes to reduce the liquid a little. Meanwhile, remove the pistachio nuts from their shells, and rub off any of the skin that you can. Roughly crush the pistachios under the flat of a knife blade – just enough to break them up, but do not pulverize them. Cut the sea lettuce into approximately 2.5 cm pieces. Over a very low heat, add the sea lettuce, pistachio nuts and pumpkin seeds to the honey mixture. Stir thoroughly. Ensure the whole mixture is covered with the honey water. If there seems to be a bit of excess liquid in the pan, keep stirring until it is absorbed; if not, turn off the heat. With a wooden spoon, spread the mixture evenly on to the baking paper, and bake in the middle of the oven for 30–35 minutes. Take out and cool. Break into pieces, and if not eating immediately, store in a clean, airtight container. It will keep for several weeks.

Seaweed Foraging in Cornwall and the Isles of Scilly