gluten free, pepitas, salad topping, snacks, spicy, vegetarian
This lovely little bits are great for snacking and for salad topping. Yummy salad recipe using these to come…
- 6 oz of pepitas
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Olive oil
Spread evenly on a rimmed baking sheet and roast at 375 until golden and fragrant, 6-8 minutes. Cool completely on the baking sheet then store in airtight container.
David Hicks said:
Barbara Bamber | justasmidgen said:
Cumin and chili.. yum! I can’t wait to see the next recipe!
I need to post that recipe soon. I’ll have to make another batch of these those. I could not resist munching on them until they were all gone.
Will definitely be making these. I do something similar to pecans but I love pepitas.
I would love to have your recipe for the pecans. Pecans are my favorite nut by far!
I don’t really measure since I have been making them so long. Just a little sugar, cayenne, cumin and salt.
Any egg white to make them stick? Or just oil?
I don’t use either one. I just put it all in a large skillet and keep tossing until the sugar starts to melt and pour out onto nonstick foil. It only takes the slightest bit of sugar to melt and hold the seasonings on. I’ll make it soon and measure and do a post if you would like.
That would be great! I imagine they would make a good Christmas gift.
It will be my pleasure!
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