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James Carrier Photo by: James Carrier

Candied pepitas

This recipe goes with Warm Kabocha Squash Salad

Sunset JULY 2010

  • Yield: Makes 1/2 cup.

Ingredients

  • 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

Preparation

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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Candied pepitas recipe

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