Fall Spiced Pepitas Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve.

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.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, beat egg white until soft and foamy. In a small bowl mix together sugar, salt, chile, allspice, cumin, and cayenne pepper. Whisk sugar mixture into egg whites. Stir in pepitas until well coated.
• Spread pepita mixture in a single layer on a rimmed baking sheet. Bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes. Place baking sheet on a wire rack to cool. Spiced pepitas may be stored in an airtight container at room temperature up to 2 weeks.

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.