Prep Time:
10 Mins
Cook Time:
10 Mins
Bake Time:
6 Mins
Cool Time:
30 Mins
Makes about 4 3/4 cups

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.


How to Make It

Step 1

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.

Step 2

Combine granulated sugar and next 3 ingredients.

Step 3

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.

Step 4

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.

Step 5

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

Lanny's Alta Cocina Mexicana, Fort Worth, Texas

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Ratings & Reviews

hoosgrad's Review

August 28, 2009
very tasty - great compliment to the salad and hard to resist for snacking.

foodcritic51's Review

March 01, 2009
I have made this twice. Once for a gourmet dinner group and once for a tennis luncheon. Everybody loved it!