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Spicy and Sweet Pepitas
Top these pepitas for your corn chowder recipe above, and get that special crunch!
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoons ground cumin
- 1/8 teaspoon salt
- 1/4 cup raw pepitas (pumpkin seeds)
Instructions
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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.
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Add the pepitas and cook, stirring constantly, until they are coated and begin to brown, 2-3 minutes.
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Remove the seeds to a plate and allow the seeds to cool completely.
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They will keep in an airtight container at room temperature for up to 1 week.