Spiced Pepitas Food

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SPICED PEPITAS



Spiced Pepitas image

This spicy pepitas recipe makes wonderful use of the seeds from your jack-o'-lantern.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Pumpkin Seeds

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 large egg white
1/4 cup sugar
1 teaspoon coarse salt
1/2 teaspoon chile powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 1/2 cups raw pepitas (hulled green pumpkin seeds)

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, beat egg white until soft and foamy. In a small bowl mix together sugar, salt, chile, allspice, cumin, and cayenne pepper. Whisk sugar mixture into egg whites. Stir in pepitas until well coated.
  • Spread pepita mixture in a single layer on a rimmed baking sheet. Bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes. Place baking sheet on a wire rack to cool. Spiced pepitas may be stored in an airtight container at room temperature up to 2 weeks.

SPICED PEPITAS



Spiced Pepitas image

These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy-and addictive- appetizer or snack. Counter the heat by washing them down with a refreshing Mexican beer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 5

1 cup pepitas (green hulled pumpkin seeds)
1 tablespoon fresh lime juice
1 teaspoon chili powder, preferably arbol
1 teaspoon sugar
Coarse salt

Steps:

  • Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
  • Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.

SPICED PEPITAS AND PECANS



Spiced Pepitas and Pecans image

Provided by Katie Lee Biegel

Time 1h

Yield 4 cups

Number Of Ingredients 10

2 large egg whites
1 tablespoon water
1/2 cup lightly packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Pinch of cayenne pepper
2 cups raw pepitas (shelled pumpkin seeds)
2 cups shelled pecan halves

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated.
  • Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.

SPICED PEPITAS



Spiced Pepitas image

Provided by Food Network

Time 17m

Yield 1 cup

Number Of Ingredients 6

1 cup pumpkin seeds*
2 teaspoons extra-virgin olive oil
1 teaspoon paprika
1/2 teaspoon Spanish sweet smoked paprika
1 pinch cayenne pepper
Sea salt

Steps:

  • Preheat an oven to 350 degrees F.
  • Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
  • Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

SPICY PEPITAS



Spicy Pepitas image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 6

2 cups Pepitas (raw hulled green pumpkin seeds)
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground Ancho chiles or chili powder
2 teaspoons lime juice teaspoon salt

Steps:

  • Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve.

SUGAR AND SPICE PEPITAS



Sugar and Spice Pepitas image

Great munchies for a party, or just to keep around to snack on or sprinkle over a salad. Don't think of pumpkin seeds just as a Halloween treat--they taste delicious and have many health benefits as well. Adjust the cayenne to suit your own taste and heat tolerance (I used the full amount and next time will probably add more). Adapted from Bon Appetit.

Provided by GaylaJ

Categories     Lunch/Snacks

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8

2 cups pepitas (green hulled pumpkin seeds)
1/3 cup sugar
1 large egg white, beaten until frothy
1 tablespoon chili powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4-1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°F and spray baking sheet with nonstick spray (or line with parchment paper or nonstick foil).
  • Mix all ingredients and spread in single layer on baking sheet.
  • Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes (I baked for around 20 minutes, stirring about every 5).
  • Remove from oven and separate pepitas with fork while still warm; cool completely.

Nutrition Facts : Calories 225.1, Fat 16, SaturatedFat 3, Sodium 168.1, Carbohydrate 15.3, Fiber 1.8, Sugar 8.8, Protein 9.1

GOAT CHEESE--EDAMAME DIP WITH SPICED PEPITAS



Goat Cheese--Edamame Dip With Spiced Pepitas image

Thanksgiving 2008 is around the corner for our Thanksgiving Dinner for about 350 people, give or take a few. Canned chipotles in adobo sauce give this clever, creamy dip an enticing heat and smokiness. The spiced pepitas scattered over the dip are addictive and great as a snack on their own. With Halloween around the corner - we can have pepitas, pepitas, and more pepitas!! This is fast/can be made-ahead/it is a staff favorite/& vegetarian. Cooling time is 1 hour. Recipe by Rachel Soszynski, from: Ultimate Thanksgiving Planner: Time Saving Tips - Food & Wine Magazine, November 2008 edition. Serve with any of my recipe #146950, or recipe #190801, or recipe #174467 - just a slight hint!!

Provided by Manami

Categories     Lunch/Snacks

Time 40m

Yield 4 cups

Number Of Ingredients 17

1 1/2 lbs shelled edamame
1 cup sour cream
5 ounces fresh goat cheese, crumbled
3 chipotle chiles in adobo, chopped, plus
2 tablespoons adobo sauce, from the can
1/4 cup fresh lemon juice
1 small garlic clove, chopped
2 teaspoons kosher salt
1 tablespoon chopped oregano
1/2 cup raw pumpkin seeds
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 teaspoon finely grated lemon zest
1 teaspoon chopped oregano
pita bread round

Steps:

  • MAKE THE DIP:.
  • In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
  • Drain well and transfer to a food processor.
  • Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
  • Stir in the oregano and transfer the dip to a serving bowl.
  • Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  • MAKE THE PEPITAS:.
  • Preheat the oven to 375°F.
  • On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
  • Bake for 7 minutes, until the seeds begin to brown.
  • Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
  • Serve the dip at room temperature, topped with the spiced pepitas.
  • MAKE AHEAD:.
  • The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
  • The spiced pepitas can be kept in an airtight container for up to 3 days.
  • Serve with Pita Crisps.

Nutrition Facts : Calories 612.3, Fat 43.3, SaturatedFat 17.8, Cholesterol 53.3, Sodium 1404.8, Carbohydrate 27.2, Fiber 8.2, Sugar 1.6, Protein 35.9

SUGAR AND SPICE PEPITAS



Sugar and Spice Pepitas image

Categories     Appetizer     Bake     Cocktail Party     Quick & Easy     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 9

Nonstick vegetable oil spray
2 cups shelled pepitas
1/3 cup sugar
1 large egg white, beaten until frothy
1 tablespoon chili powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 350°F. Spray baking sheet with nonstick spray. Mix pepitas and next 6 ingredients in medium bowl. Stir in 1/4 teaspoon to 1/2 teaspoon cayenne pepper, depending on spiciness desired. Spread pepitas in single layer on baking sheet.
  • Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes. Remove from oven. Seperate petpitas with fork while still warm. Cool.

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