Mexican Spiced Pepitas
Makes about 2 ½ cups
Adapted from Epicurious
Sweet and spicy, these easy-to-make pepitas are full of earthy, warm, Mexican flavors. They make for a great afternoon snack with a tangy paloma or a Corona, but they are also delicious on salads with avocado and cheese, like cojita.
Nonstick vegetable oil spray
2 cups raw, shelled pepitas
1/3 cup sugar
1 egg white, whisked until white and fluffy
1 tablespoon chile powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
Arrange oven rack in middle position, and preheat oven to 350 degrees.
Spray baking sheet with nonstick spray. In a large bowl, combine pepitas, sugar, egg white, chile powder, cinnamon, salt, cumin, and cayenne. Mix until thoroughly combined.
Spread pepitas evenly on the prepared baking sheet. Bake until golden, about 20 minutes, stirring occasionally.
While pepitas are still warm separate them with a fork. Let cool and serve.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/mexican-spiced-pepitas
2 Comments to “Mexican Spiced Pepitas”
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Eating them right now! Great taste. I was wondering though if you know the serving size and/or calories. Don’t want to overeat.
A handful should be a good amount to get you some good protein, without too many calories.