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.
SPICED PEPITAS AND PECANS
Provided by Katie Lee Biegel
Time 1h
Yield 4 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites and water until frothy. In a small bowl, combine the sugar, cinnamon, allspice, cumin, salt and cayenne. Stir the sugar mixture into the egg whites, then add the pepitas and pecans. Toss until the nuts are completely coated.
- Evenly spread the nuts on the prepared baking sheet. Bake 20 to 30 minutes, until crispy. Let cool completely. Store in an airtight container.
ROASTED SPICE PEPITAS
Steps:
- Preheat oven to 350 degrees. Spray a 15x10x1 inch baking sheet with refined coconut oil spray.
- Beat egg white with whisk until frothy in a medium mixing bowl. Add THM Gentle Sweet, cinnamon and salt and whisk until blended. Mix in the pumpkin kernels (Pepitas). Stir until all are coated.
- Spread Pepitas in a single layer on baking sheet.
- Bake until pepitas are golden brown and dry, stirring occasionally. 15-20 minutes. Remove from oven. Separate pepitas with a fork while still warn. Cool completely and store in a tightly sealed glass container.
Nutrition Facts : Calories 95 Fat
MAPLE CHAI SPICED PEPITAS
Provided by Food Network
Time 15m
Yield 1 cup pepitas
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper and set aside.
- Add the pepitas to a large skillet and toast over medium-low heat, stirring frequently, until golden brown and fragrant, 6 to 8 minutes.
- Meanwhile, combine the cinnamon, allspice, ginger, salt, pepper and nutmeg in a small bowl. Set aside.
- Remove the pepitas from the pan and return the pan to the stovetop. Add the brown sugar, maple syrup and 1 teaspoon water and cook, stirring constantly, until the mixture is combined and the sugar dissolves, 1 to 2 minutes. Stir in the spices, then turn off the heat. Add the toasted pepitas and toss until the seeds are evenly coated. Pour over the lined baking sheet and spread to cool completely.
- Break up slightly, then store at room temperature in an airtight container for up to two weeks.
EASY PUMPKIN BEER BREAD WITH PEPITAS
Use a bottle of your favorite pumpkin ale to make this easy and delicious beer bread. We've cut down on ingredients with baking mix (use store-bought Bisquick or make your own DIY mix with a few pantry staples you probably already have on hand.) This recipe is super customizable, so feel free to adjust the sugar to suit your taste. You can also get creative with the spices you use--cinnamon, nutmeg, and cardamom would all work well here.
Provided by Corey Williams
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
- Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 31.7 g, Fat 6.3 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.6 g, Sodium 455.5 mg, Sugar 9.4 g
SUGAR AND SPICE PEPITAS
Great munchies for a party, or just to keep around to snack on or sprinkle over a salad. Don't think of pumpkin seeds just as a Halloween treat--they taste delicious and have many health benefits as well. Adjust the cayenne to suit your own taste and heat tolerance (I used the full amount and next time will probably add more). Adapted from Bon Appetit.
Provided by GaylaJ
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and spray baking sheet with nonstick spray (or line with parchment paper or nonstick foil).
- Mix all ingredients and spread in single layer on baking sheet.
- Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes (I baked for around 20 minutes, stirring about every 5).
- Remove from oven and separate pepitas with fork while still warm; cool completely.
Nutrition Facts : Calories 225.1, Fat 16, SaturatedFat 3, Sodium 168.1, Carbohydrate 15.3, Fiber 1.8, Sugar 8.8, Protein 9.1
SPICED PEPITAS
Provided by Food Network
Time 17m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F.
- Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
- Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.
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.
SUGAR AND SPICE PEPITAS
Categories Appetizer Bake Cocktail Party Quick & Easy Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray baking sheet with nonstick spray. Mix pepitas and next 6 ingredients in medium bowl. Stir in 1/4 teaspoon to 1/2 teaspoon cayenne pepper, depending on spiciness desired. Spread pepitas in single layer on baking sheet.
- Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes. Remove from oven. Seperate petpitas with fork while still warm. Cool.
CRUNCHY ROASTED PEPITAS (PUMPKIN SEEDS)
Pepitas, dark green hulled pumpkin seeds, can be found at natural foods stores and specialty stores. The seeds "pop" when toasted. Serve them slightly warm for the best flavor.
Provided by Olha7397
Categories Vegetable
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven to 325°F Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using. Let cool for 10 minutes. Transfer to a small serving dish or two and serve. If you're working ahead, refresh the pepitas for a minute or two in the oven before serving. Makes 1 cup.
- Fine Cooking.
Nutrition Facts : Calories 797, Fat 68.3, SaturatedFat 12.6, Sodium 1335.2, Carbohydrate 26.7, Fiber 6.7, Sugar 1.4, Protein 34.4
PEPITA SPICE COOKIES
Hulled green pumpkin seeds add a delicate flavor and texture to these almond-shaped cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 dozen
Number Of Ingredients 10
Steps:
- Heat a heavy skillet, such as cast iron, over medium-low. Add pepitas, and shake skillet gently to move seeds around so they toast evenly and do not burn. Toast seeds until they are aromatic and barely take on color. Allow them to cool slightly. Pulse seeds in a food processor just until finely chopped.
- Beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add vanilla, cinnamon, ginger, nutmeg, allspice, salt, and chopped pepitas, and beat until well combined. Reduce speed to low, and gradually mix in flour, scraping down side of bowl as necessary. Divide dough into 2 disks, and wrap in plastic. Chill 90 minutes or up to 1 day.
- Preheat oven to 325 degrees. On a lightly floured work surface, roll 1 disk of dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet, and chill 1 hour. Repeat with remaining disk. Using a 2-inch almond-shaped cookie cutter, cut out shapes. Reroll scraps of dough, and cut more shapes. Transfer shapes to parchment-lined baking sheets, spacing 2 inches apart, and chill 15 minutes.
- Bake, rotating sheets halfway through, until golden brown around edges, 20 to 22 minutes. Let cookies cool completely on a wire rack. Dust lightly with confectioners' sugar. Cookies can be stored in an airtight container at room temperature up to 1 week. Dust again with confectioners sugar before serving, if desired.
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