2 T. butter

2 T. granulated sugar or light brown sugar

1/2 tsp. ground cumin

1/2 tsp. good quality ground cinnamon

¼ tsp. salt

1/4 tsp. ground paprika

1/4 tsp. ground cayenne pepper or chili powder

1/2 c. raw green (hulled) pumpkin seeds (pepitas)


Melt butter in a heavy sauté pan over medium heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and salt. Cook, until caramelized, about 1-2 minutes, being careful not to let it burn. Add pumpkin seeds and cook, stirring occasionally, until seeds begin to puff slightly, about 2 minutes. Immediately transfer to a plate to cool. When hardened, break up any clumps.

Serve as is for a snack, or sprinkle over your favorite salad as a crunchy topping/garnish.

Comments (3)
  1. Sandra Melander says:

    I would like to know HOW to “shell” the pumpkin seeds. Thanks

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