Photo: Sarah Kaiser/WFIU
I grew up eating pumpkin seeds, but they never did turn out as tasty as I imagined they would. You scoop them out of the jack-o-lantern and throw them in the oven. It’s really fun to do, but you bite into them and they’re really fibrous.
However, these are not your typical jack-o-lantern pumpkin seeds. Pepitas are flat, green seeds that come from pumpkins grown specifically for the seeds.
You’ll notice that this recipe does not use olive oil or butter in the pan. Just like mushrooms, these seeds don’t stick and still develop a great flavor, even without the fat.
Candied Pumpkin Seeds
- 2 cups Pepitas (flat, green pumpkin seeds)
- 1/2 cup sugar (enough to cover the top of the seed in the pan)
- Hefty pinch of crushed red chili flakes
- Pinch kosher salt and pepper
- Heat up a heavy bottom pan to very hot. Add dry seeds directly to pan. They will pop and brown. Keep moving them, just like popcorn.
- Add the sugar and salt and pepper to the seeds in the pan. Once browned, pour seeds onto cookie sheet. While they are still hot, sprinkle sugar over top.
- Let them cool and break them up into chunks like peanut brittle. Yum!