I love these puffy little snacks. The smoky pimenton plays nicely with the salty, spicy, sweet flavors here. —mrslarkin
about 2 cups
garlic cloves, crushed
sriracha hot sauce (the one with the rooster)
dried cranberies, optional
additional salt for sprinkling
In This Recipe
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.