Thursday, April 25, 2013

Spicy Pepitas (Pumpkin Seeds)

From Cowgirl Cuisine, by Paula Disbrowe via farmhousetableblog
Husband-Tested in Alice’s Kitchen using ingredients from Lost River Market & Deli

Pepitas are pumpkin seeds.  You will find them in the bulk food aisle at Lost River Market & Deli.  I had made these as a component to a fabulous salad called Ruby Salad with Crumbled Feta and Spicy Pepitas but have since made these as a tasty snack.  They are very crunchy and not “hot spicy” but more “zingy spicy” since they are coated with simple chili powder.  They would be great for a party, a movie night popcorn alternative, a lunchbox addition or as a gift for a food-loving friend.

1 cup pepitas (pumpkin seeds)
1 teaspoon olive oil
1 teaspoon chili powder
¾ teaspoon Kosher salt

Place 1 cup pepitas (pumpkin seeds) with 1 teaspoon oil, 1 teaspoon chili powder, and ¾ teaspoon Kosher salt on a rimmed baking sheet.  Toss to coat the seeds.  Slightly shake the baking sheet to evenly spread the seeds on the baking sheet. Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)

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