These easy to make pepitas are the perfect party snack, but they're also great for everything from sprinkling on salads to topping soups or sweet potato puree. I make them in large batches and keep in large ball jars because there always seems to be a reason to toss a few on a dish. They add a bit of crunch, a bit of heat and a touch of sweetness to so many things. Put out a bowl at a party and it will be empty before you know it.

Technically all pumpkin seeds are pepitas but in culinary terms we are referring to raw shelled pumpkin seeds you can find in many markets by the nuts. They are high in iron and fiber and like most seeds are considered a heart healthy fat. I'm using coconut sugar in this recipe because of the glow glycemic index but any sugar will do. You can substitute the Piment d'Ville Espelette pepper with other ground chilis but the Espelette gives a very distinctive flavor to the dish. The closest substitute is mixing cayenne with paprika. 

Ingredients

1/3 cup sugar

1 large egg white slightly beaten

1 tablespoon Piment d'Ville (Piment d'Espelette)

1/2 teaspoon Burlap and Barrel Royal Cinnamon 

1/2 teaspoon salt

1/4 teaspoon cumin

2 cups Pepitas (raw shelled pumpkin seeds)

Directions

1. Preheat oven to 350.  

2. In a mixing bowl beat the egg white till frothy.

3. Add the remaining spices and mix till well combined.

4. Add pepitas and gently mix with a wooden spoon or your hands until they are all evenly coated.  

5. Spread 1/3 of the pepitas on a parchment paper lined cookie sheet. trying to have them spread out and not touching as much as possible. If they are too lumped together you will end up with giant clumps.

6. Place in pre-heated 350 degree oven for 10-15 minutes till they are slightly brown but not too dark. 

7. Remove from oven and allow to cool before placing in a storage jar.

8. Try to keep from eating them all before your party.


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