Sweet and Salty, Addictive Candied Pepitas
Description
Last week I made a candied pepitas recipe from the November Food and Wine, omitting the spices (nutmeg, cinnamon, and cayenne) and, after a few attempts, slightly changing the method: instead of toasting the seeds with the sugar, I toasted the pepitas alone first, melted the sugar afterwards, then combined the two.
Ingreadient :
- 1 cup raw pumpkin seeds (also called pepitas)
- 1/4 cup sugar
- 1/2 teaspoon flaky sea salt such as Maldon or 1/4 teaspoon kosher salt
Direction :
- 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.
