I love these puffy little snacks. The smoky pimenton plays nicely with the salty, spicy, sweet flavors here. —mrslarkin
What You'll Need
garlic cloves, crushed
sriracha hot sauce (the one with the rooster)
dried cranberies, optional
additional salt for sprinkling
In a small bowl, mix the salt, sugar, sriracha, and pimenton ahumado.
Heat a heavy frying pan to medium, add the pepitas and dry-fry for a few minutes, stirring constantly as they puff up. You’ll hear some popping sounds.
When all the seeds are puffy, add the garlic and stir for a few more minutes. Add the sauce mixture to the pan and stir to mix. Turn heat to low, and keep stirring for a few more minutes, until all seeds are coated well.
At this point, seeds can be turned out onto a sheet pan, cooled and stored for later use. Or continue with next step if serving immediately.
Pour pepitas into a bowl. Mix in ½ cup dried cranberries, if desired. Sprinkle with additional salt, if desired. Serve with lime wedges on the side for squeezing over the seeds.