📝 About This Recipe
These crunchy, golden-brown gems are a staple of Mexican cuisine, transformed into a sophisticated snack with a perfect balance of heat and subtle sweetness. We start with raw, hull-less pumpkin seeds and infuse them with smoky chipotle, warm cumin, and a touch of maple syrup for a caramel-like finish. Whether used as a protein-packed snack or a vibrant garnish, these pepitas offer an addictive 'umami' pop that elevates any dish they touch.
🥗 Ingredients
The Seed Base
- 2 cups Raw pepitas (green, hull-less pumpkin seeds)
- 1.5 tablespoons Extra virgin olive oil
The Glaze
- 1 tablespoon Pure maple syrup (Grade A dark preferred)
- 1 teaspoon Worcestershire sauce (use Tamari for a gluten-free option)
- 1/4 teaspoon Liquid smoke (optional, for extra depth)
The Spice Blend
- 1 teaspoon Smoked paprika (Pimentón)
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Chipotle chili powder (adjust for heat preference)
- 3/4 teaspoon Fine sea salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 pinch Cayenne pepper
- 1/2 teaspoon Dried Mexican oregano (crushed between palms)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
In a small ramekin, whisk together the smoked paprika, cumin, garlic powder, onion powder, chipotle powder, sea salt, black pepper, cayenne, and dried oregano until well combined.
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3
Place the raw pepitas in a large mixing bowl and drizzle the extra virgin olive oil over them.
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4
Use a flexible spatula to toss the seeds thoroughly, ensuring every single pepita is lightly and evenly coated in the oil.
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5
Add the maple syrup, Worcestershire sauce, and liquid smoke (if using) to the bowl. Toss again to distribute the wet ingredients.
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6
Gradually sprinkle the spice blend over the pepitas, stirring as you go to avoid clumps and ensure an even encrustation.
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7
Spread the seasoned pepitas onto the prepared baking sheet in a single, even layer. Do not overcrowd, as they need airflow to become crisp.
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8
Place the baking sheet on the center rack of the oven and roast for 10 minutes.
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9
Remove the sheet from the oven and use a spatula to stir and flip the seeds, redistributing them from the edges to the center for even browning.
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10
Return to the oven for another 5-10 minutes. Watch them very closely during this stage; the maple syrup can transition from caramelized to burnt quickly.
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11
Listen for a faint 'popping' or 'cracking' sound and look for a deep golden-brown hue. This indicates the moisture has evaporated.
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12
Remove from the oven and allow the pepitas to cool completely on the baking sheet. They will seem slightly soft while hot but will crisp up significantly as they reach room temperature.
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13
Once cooled, taste one seed. If desired, sprinkle with an extra pinch of sea salt while they are still slightly tacky.
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14
Transfer to a clean, airtight glass jar for storage. They will stay fresh and crunchy for up to two weeks.
💡 Chef's Tips
Always start with raw, green pepitas rather than the white-hulled pumpkin seeds for a more tender, nutty bite. If your pepitas are sticking together after cooling, simply break them apart with your hands; the maple syrup creates a delicious brittle-like effect. To ensure maximum crunch, never store the pepitas while they are still warm, as the residual steam will make them soft in the jar. If you prefer a savory-only profile, you can omit the maple syrup and replace it with an additional teaspoon of olive oil or melted butter. For a citrus twist, zest a fresh lime over the seeds immediately after removing them from the oven.
🍽️ Serving Suggestions
Sprinkle over a bowl of creamy roasted butternut squash soup for a smoky, crunchy contrast. Toss into a massaged kale salad with dried cranberries, sliced apples, and sharp white cheddar. Serve in a small bowl alongside a smoky Mezcal cocktail or a crisp, cold Mexican lager. Use as a sophisticated topping for avocado toast or loaded sweet potato skins. Mix into a homemade trail mix with dark chocolate chunks and dried mango strips for a sweet and spicy snack.