Fall Spiced Pepitas Recipes
SPICED PEPITAS
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
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.
SPICY PEPITAS
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.
FALL SPICED PEPITAS
Categories Nut Bake Quick & Easy Fall
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees Beat egg white until foamy and almost dry. Fold in all other dry ingredients (except pepitas) until well blended. Fold in the pepitas. Spread in a layer onto silpat line half sheet pan. Bake in oven at least 20 minutes, removing nuts from oven after 10 mins and carefully stirring around and re-spreading on the pan. Nuts should be taken out when starting to turn golden and are fragrant. Set out to cool thoroughly before putting into tightly sealed container.
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- In a large skillet over medium-high heat, toast the pepitas until they turn light brown, begin to pop, and smell fragrant. Stir frequently as the seeds toast. Transfer to a plate to cool.
- In the same skillet melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and sea salt, and stir to combine with a heatproof spatula. When the pepitas all clump together, transfer to a plate to cool.
- Once cool enough to handle, break into pieces. Store at room temperature in an airtight container for weeks.
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- Preheat oven to 325°F and line a small baking sheet with parchment paper. Place pepitas on baking sheet.
- Place coconut oil in a small bowl and microwave for 30 seconds. Stir in maple syrup and pumpkin pie spice. Pour mixture over pepitas and use your hands to toss until combined. Arrange in an even layer and bake for 15 minutes. Let pan cool on a wire rack, being careful not to touch them for 15 minutes so they can form clusters.
- Meanwhile, cook farro according to package directions. Once cooked, drain any excess liquid and transfer to a bowl. Place in the refrigerator or freezer to expedite cooling (warm farro will wilt the arugula).
- Assemble salad by placing arugula on a serving platter. Layer on goat cheese, apple, cooled farro, green onion and pepita clusters. Add as much dressing as you'd like and season the salad with a good pinch of salt and several grinds of freshly ground black pepper. Gently toss to combine and serve immediately.
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