Top these pepitas for your corn chowder recipe above, and get that special crunch!
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.
Add the pepitas and cook, stirring constantly, until they are coated and begin to brown, 2-3 minutes.
Remove the seeds to a plate and allow the seeds to cool completely.
They will keep in an airtight container at room temperature for up to 1 week.