1 1/2 cups of pumpkin seeds
One of my favorite ways to eat Pepitas is hulled, toasted or lightly fried and tossed with ground dried chile piquín, salt and sugar. It takes five minutes to make this tasty crunchy nibble.
- 1 1/2 cup hulled raw pumpkin seeds
- 1 tablespoon corn, safflower or vegetable oil
- 1 teaspoon ground chile piquín, or ground Mexican chile, more or less to taste
- 1 1/2 teaspoon kosher or coarse sea salt, more or less to taste
- 1 1/2 teaspoon sugar, more or less to taste
Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.
Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.