Candied pepitas

Candied pepitas Recipe
James Carrier

Worthy of a special occasion


Makes 1/2 cup.

Recipe from



2 teaspoons butter
1/2 cup hulled raw pumpkin seeds (pepitas)
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon salt
1 tablespoon honey


In an 8- to 10-inch frying pan over medium heat, melt butter. Stir in hulled raw pumpkin seeds (pepitas), cumin, ground cinnamon, paprika, cayenne, and salt. Stir constantly until pumpkin seeds are lightly browned, about 2 minutes. Stir in honey and continue to stir for 1 minute. Remove from heat and spread in a single layer on a plate. Let cool until no longer sticky, 12 to 15 minutes. Use immediately, or store airtight up to 3 days.


Suzanne Goin,

A.O.C. and Lucques, Los Angeles, CA,

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note