Good Pepitas, there is a tad to much Cayenne pepper as it burned through the sweetness, cut it down or omit it all together. Otherwise the Pepitas has good flavor and taste.
This recipe goes with Warm Kabocha Squash Salad
Yield: Makes 1/2 cup.
- 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.
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