Spicy Pepitas
By Chef Heidi Allison

1 cup Pumpkin Seeds shelled (raw)
4 cloves Organic Garlic crushed
½ teaspoon Kosher Salt
2 teaspoons Chipotle Chile Powder (I recommend Morita (Red) Chipotle)
1 teaspoon Sugar
1 wedge Lime

Heat a heavy, 10-inch nonstick skillet on medium-low heat and roast the pumpkin seeds for 3-4 minutes until they swell, stirring constantly. When the seeds have swelled, add the garlic and cook for a few more minutes, stirring constantly.

Add the salt and chipotle chile powder and stir to mix. Turn off the heat, but keep the pan on the stove. Sprinkle the sugar on top and shake the pan to ensure they are coated. Transfer the pepitas to a bowl and serve with lime.

From Chef Heidi Allison:
These irresistible little snacks make great bar food when served with drinks. While they taste great with any chile, the smoky chipotle really works best, as it is the perfect foil for the sweet, nutty taste of the pumpkin seeds. The pepitas can also double as a healthy topping for salads! It’s crucial to keep the pan moving and carefully watch the seeds as they cook, or they will burn and taste bitter.

Makes 4-6 servings.