Best Spiced Pepitas Recipes

SPICED PEPITAS

Steps:

• Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
• Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.

SPICED PEPITAS AND PECANS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated.
• Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.

SPICED PECANS AND PEPITAS -MARTHA STEWART

Steps:

• Preheat oven to 350.
• Toss together pecans, pepitas, oil, chili powder, and salted on a rimmed baking sheet, and spread in a single layer.
• Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.
• Mixture can be stored in an airtight container at room temperature for up to a week.

SPICED PECANS AND PEPITAS

Steps:

• Preheat oven to 375 degrees. Toss together pecans, pepitas, oil, chile powder, and salt on a rimmed baking sheet, and spread in a single layer. Bake, stirring once, until well toasted, about 10 minutes. Let cool completely.

SPICED PEPITAS

Steps:

• Preheat an oven to 350 degrees F.
• Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
• Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

MAPLE CHAI SPICED PEPITAS

Steps:

• Line a baking sheet with parchment paper and set aside.
• Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
• Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
• Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
• Break up slightly, then store at room temperature in an airtight container for up to two weeks.

FALL SPICED PEPITAS

Steps:

• Preheat oven to 375 degrees Beat egg white until foamy and almost dry. Fold in all other dry ingredients (except pepitas) until well blended. Fold in the pepitas. Spread in a layer onto silpat line half sheet pan. Bake in oven at least 20 minutes, removing nuts from oven after 10 mins and carefully stirring around and re-spreading on the pan. Nuts should be taken out when starting to turn golden and are fragrant. Set out to cool thoroughly before putting into tightly sealed container.

RED KURI SQUASH SOUP WITH SPICED PEPITAS

Steps:

• RED KURI SQUASH SOUP INSTRUCTIONS: * In a 5-8 quart stockpot add 3 tablespoons of olive oil to medium heat. * Sauté Spanish onion, celery, garlic for 4 minutes. * Add squash, red pepper flakes, nutmeg, allspice and thyme. * Add cold water to pot up to 2" above the squash. * Turn heat to high and bring to a boil. * When at a boil, turn back down to a simmer for 30 minutes. * When squash is tender, puree with hand blender until smooth. * Add heavy cream and check if salt and pepper is needed. SPICED PEPITAS INSTRUCTIONS: * In a large sauté pan add 1/4 cup of olive oil and heat on low. * Add pumpkin seeds. * Sauté for 8-10 minutes until golden brown. * Strain through a fine chinois, reserve excess oil. * Toss toasted pepitas [the now-cooked pumpkin seeds] with 2 teaspoons of curry, nutmeg, ground ginger, salt and pepper. * Garnish soup with 1 tablespoon of pepitas.

GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS

Steps:

• MAKE THE DIP:.
• In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
• Drain well and transfer to a food processor.
• Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
• Stir in the oregano and transfer the dip to a serving bowl.
• Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
• MAKE THE PEPITAS:.
• Preheat the oven to 375°F.
• On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
• Bake for 7 minutes, until the seeds begin to brown.
• Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
• Serve the dip at room temperature, topped with the spiced pepitas.
• MAKE AHEAD:.
• The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
• The spiced pepitas can be kept in an airtight container for up to 3 days.
• Serve with Pita Crisps.

SPICED PEPITAS

Steps:

• Combine all ingredients in a small bowl. Heat a medium nonstick skillet over medium heat. Add pepitas, cook 10 minutes or till browned. Cool

GOAT CHEEESE & EDAMAMAE DIP WITH SPICED PEPITAS

Steps:

• 1. Make the dip. In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt to the food processor and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover and refrigerate for at least 1 hour or overnight. 2. Make the pepitas. preheat the oven to 375 degrees. On rimed baking sheet, toss the pumpkin seeds with olive oil, salt, coriander and crushed red pepper. Bake for about 7 minutes, until the pumpkin seeds begin to brown. Transfer the pepitas to a bowl and toss with lemon zest and oregano. (this dip can be refrigerated for up to 3 days)