Mexican Chili-Orange Spiced Pepitas (Pumpkin Seeds)

I made these zesty, spicy, crunchy pumpkin seeds for Dia de los Muertos, Mexico’s Day of the Dead.  These make a fantastic snack on their own, as a topping to salads or butternut squash soup, or as an addition to trail mix.  I also used them to top my pumpkin flan.
Mexican Chili-Orange Spiced Pepitas
1 cup green (hulled) pumpkin seeds (not toasted), aka pepitas
grated zest of one orange
1 teaspoon vegetable oil
1/2 teaspoon salt
1/8 to1/4 teaspoon cayenne, to taste
1/4 tsp sugar
dash of ground cinnamon

1.  Toast pumpkin seeds in oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring constantly, until puffed and golden, 8 to 10 minutes.
2.  Combine orange zest, sugar, salt and cayenne .
3.  Toss toasted seeds with the spice mixture until evenly coated.

© 2010 Linda Shiue

One response

  1. Pingback: Thai Red Curry with Kabocha | spicebox travels

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