Author Notes
I love these puffy little snacks. The smoky pimenton plays nicely with the salty, spicy, sweet flavors here. —mrslarkin
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Ingredients
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2 cups
raw pepitas
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2
garlic cloves, crushed
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1/2 teaspoon
sea salt
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1 tablespoon
granulated sugar
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1 teaspoon
sriracha hot sauce (the one with the rooster)
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1/4 teaspoon
pimenton ahumado
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1/2 cup
dried cranberies, optional
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additional salt for sprinkling
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lime wedges
Directions
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In a small bowl, mix the salt, sugar, sriracha, and pimenton ahumado.
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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.
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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.
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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.
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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.
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