Spiced Honey Pumpkin Seeds
Is your salad suffering from lack of crunch? Does your cheese plate need a sweet, spicy addition? Do you have 10 minutes and want to impress your friends? Make these. Note: this quick candying process can be done on all sorts of nuts and seeds. I've used almonds, cashews, peanuts, and sunflower seeds. I've also used maple syrup in place of honey.
- •Heat a large, preferably nonstick skillet over medium-high heat.You want it nice and hot.
- •Pour in an even layer of raw pumpkin seeds (AKA pepitas).This is about 1/4 cup.
- •Toast just until the seeds turn light brown. Stir a few times to ensure even coating.
- •Pour 1 1/2 tablespoons honey over the browned seeds. Feel free to eyeball it. Give the pan a good stir to coat well.The honey will become very viscous and will bubble. This is good.
- •Immediately sprinkle lightly with smoked paprika.You may also use chili powder, chipotle powder, ground cardamom, or sweet paprika. All are good.
- •Scrape the honeyed, spiced nuts onto a piece of parchment or waxed paper on a plate or baking sheet.
- •Sprinkle lightly with salt.
- •Place the plate or baking sheet in the freezer for 5 minutes.
- •Serve in a small bowl, for snacking.
- •Or atop a salad.
- •Or really, however you please.