James Carrier
Yield
Makes 1/2 cup.

How to Make It

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.

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

Ratings & Reviews

Yeastnmath's Review

Yeastnmath
June 05, 2011
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.