Spicy and Sweet Pepitas
Top these pepitas for your soup, and love the crunch they provide!
Recipe type: Soup Topping
Serves: ¼ cup
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon sugar
  • ⅛ teaspoon cayenne pepper'
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon fine salt
  • ¼ cup raw pepitas (pumpkins seeds)
  1. Combine the oil, sugar, cayenne, cumin, and salt in a small nonstick skillet over medium-high heat and cook, stirring often, until the sugar melts, about 2 minutes.
  2. Add the pepitas and cook, stirring constantly, until they are coated and begin to brown, 2-3 more minutes.
  3. Remove the seeds to a plate and allow the seeds to cool completely.
  4. They will keep in an airtight container at room temperature for up to 1 week.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/corn-chowder-and-the-vegetable-butcher/