Recipe: Candied Pepitas / Candied Pumpkin Seeds

Christine,
The pumpkin seeds on the top of the muffins are already hulled. They are also called PEPITAS. I found them in my grocery store pretty easily. I believe that Starbucks "candies" them with brown sugar or something similar. They are a green color when you buy them raw.

Kristi

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Editor's note:

omit or change seasonings as desired:

CANDIED PEPITAS
Source: Suzanne Goin, owner of A.O.C. and Lucques, L.A.
Makes 1/2 cup

2 teaspoons butter
1/2 cup hulled raw pumpkin seeds (pepitas)
1/4 teaspoon ground cumin*
1/8 teaspoon each ground cinnamon, paprika, cayenne, and salt*
1 tablespoon honey

In an 8 to 10-inch frying pan over medium heat, melt butter. Stir in hulled raw pumpkin seeds (pepitas), cumin, cinnamon, paprika, cayenne, and salt. Stir constantly until pumpkin seeds are lightly browned, about 2 minutes.

Stir in honey and continue to stir for 1 minute.

Remove from heat and spread in a single layer on a plate. Let cool until no longer sticky, 12 to 15 minutes. Use immediately, or store airtight up to 3 days.

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CANDIED PUMPKIN SEEDS
Source: Gourmet, October 2001

1 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)

Melt butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized.

Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.