Moroccan Spiced Pepitas
yields: 2 cups (1 medium gift bag)
Ingredients
- 2 cups raw pepitas, shelled pumpkin seeds
- 1 teaspoon extra virgin olive oil
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground nutmeg
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried ginger
- ¼ teaspoon cloves
- ¼ teaspoon lemon pepper
- ½ - 1 teaspoon kosher salt
INSTRUCTIONS
- Mix all of the spices together in a medium bowl.
- Toast the pepitas in a cast-iron skillet, stirring constantly, until lightly browned, about 5-8 minutes.
- In a medium bowl, toss the warm toasted pepitas with 1 teaspoon of olive oil.
- Add the spices and toss to coat. Let rest until cooled completely.
- Transfer to paper bags to store for up to a month.
- Serving suggestions: Eat them by the handful (yum), or toss on top of a salad with mixed greens, fuyu persimmons, goat or feta cheese, and a splash of balsamic.
