Health food stores, Hispanic markets, and specialty grocery stores carry pumpkin seeds. Toast in a skillet until puffed, but watch them closely and don't brown or they will taste burnt.

Lanny Lancarte, II
Recipe by Southern Living July 2007

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Recipe Summary

prep:
10 mins
cook:
10 mins
bake:
6 mins
cool:
30 mins
total:
56 mins
Yield:
Makes about 4 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pumpkin seeds in a medium nonstick skillet over medium heat, stirring often, 8 to 10 minutes or until puffed. (Do not brown.) Transfer to a medium bowl.

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  • Combine granulated sugar and next 3 ingredients.

  • Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on a parchment paper-lined jelly-roll pan.

  • Bake at 350° for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.

  • *2 cups pecan halves may be substituted. Cook as directed in Step 1 until lightly toasted. (Pecans will not puff.)

Source

Lanny's Alta Cocina Mexicana, Fort Worth, Texas