healthy
Moroccan Spiced Pepitas
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups raw pepitas (shelled pumpkin seeds)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon ground cinnamon
- 1½ teaspoons ground nutmeg
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon lemon pepper
- 1/2 - 1 teaspoon kosher salt
Instructions
- 1
Mix all of the spices together in a medium bowl.
- 2
Toast the pepitas in a cast-iron skillet, stirring constantly, until lightly browned, about 5-8 minutes.
- 3
In a medium bowl, toss the warm toasted pepitas with 1 teaspoon of olive oil.
- 4
Add the spices and toss to coat. Let rest until cooled completely.
- 5
Transfer to paper bags to store for up to a month.
- 6
Serving suggestions: Eat them by the handful (yum), or toss on top of a salad with mixed greens, fuyu persimmons, goat or feta cheese, and a splash of balsamic.