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Lilly’s Table

 
 
© Lillys-Table.com Photo of Candied Chipotle Pepitas
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Candied Chipotle Pepitas

 

Pumpkin seeds are lightly dusted and baked to create an addictive treat perfect for sprinkling on tacos, salads and anything that needs a spicy-sweet kick. Listening is crucial to the baking process as you know the action has begun when they start to crackle and pop.

Ingredients

  • 1 cup pumpkin seeds
  • 1 teaspoon chipotle pepper, powder or paste
  • 2 tablespoons coconut oil, or melted butter
  • 3 tablespoons sugar, or more if desired
  • 1 teaspoon salt, or more to taste

Serving Size: 6 People

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Preparation Instructions

Preheat the oven to 400.

If using chipotle paste blend it with the oil. If using the powder, add it with the sugar and salt.

Toss the oil onto the seeds until they are evenly coated. Sprinkle on the sugar, chipotle powder and salt. Taste. Add more spice, sugar or salt as desired. Although, know that the flavors will develop as they cook and you can always adjust the seasonings after they have cooked for a few minutes.

Spread on a baking sheet and toast for 8-12 minutes until you hear popping sounds. The seeds are toasting and ready for flipping. Toss the seeds, shake the pan to make sure they are not overlapping and return to the oven if needed to toast up a bit more. This is also a great moment to taste and adjust any of the seasonings as desired. They are done when there are more gold seeds than green and the sugar has caramelized on the seeds.