Toasted Spicy Pumpkin Seeds

October 22, 2008

Carving pumpkins this week? Save the seeds, also known as pepitas, for a delicious twist on the Halloween treat. Coated in sugar, smoked paprika, cumin, cinnamon, and cayenne, the seeds are toasted. They are yummy right out of hand or sprinkled over a winter salad or soup.

Adapted from Sunday Suppers at Lucques by Suzanne Goin.

1/4 tsp. cumin seeds
2 tsp. unsalted butter
1/2 c. fresh, raw pumpkin seeds, cleaned and rinsed
1 Tbls. granulated sugar
Generous pinch each of ground cinnamon, smoked paprika, and cayenne
Kosher, sea or smoked salt
1 tsp. honey

Toast cumin seeds in a small pan over medium heat, until seeds release their fragrant aroma and are lightly browned. Using a mortar and pestle, grind them coarsely.

Melt butter in cumin pan over a medium heat. Add pumpkin seeds and sugar, then add spices and a generous pinch of salt. Toss pumpkin seeds to coat them well with butter and spices, and cook a few minutes, until they just begin to pop and brown lightly.

Turn off heat, and wait 30 or so seconds to add honey, tossing well to coat seeds evenly. Spread on a plate to cool.

Serve over Winter Squash Soup with Lemongrass and Coconut

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