If you want to know the truth, I've had a hard time staying away from these delicately crisp, sweet and salty pepitas. In fact I think I need to give them away!
Before I eat them ALL! I'm a sucker for peanut brittle and these are reminiscent of that delicious golden treat, but with a whole new twist ............. and much easier!
Pepita is just another name for a pumpkin seed and can refer to the whole unhulled seed or just the inner kernel. My recipe starts with crunchy, roasted, salted, hulled seeds and then takes them to a whole new dimension by roasting them once more with sugar and honey until they're golden and sweetly glazed. If you're looking for a delicious, fun, unique snack that can double as a delightful, crispy, crunchy, toffee-flavored ice cream adornment, whip up a batch of these yummy Double Roasted Sweet & Salty Pepitas today. But don't say I didn't give you fair warning when they start calling your name - like they're calling mine right now!
P.S. You'll want to check back later this week to see these pepitas starring in my Butter Lettuce Salad w/ Strawberries, Avocado, Edamame, Double Roasted Sweet/Salty Pepitas & Fresh Basil/Ginger Vinaigrette.
- 2 cups roasted salted pepitas
- 1 tablespoon extra virgin olive oil
- ¼ cup sugar
- 2 tablespoons honey
- sea salt
Preheat oven to 400˚F. Line a sheet pan with foil or parchment paper.
Combine pepitas, oil and sugar and honey on prepared pan and toss to coat pepitas with the sugar mixture.
Roast for 5 minutes, remove from oven and stir well. Return to oven for another 5 minutes and repeat stirring. Roast about 5-10 minutes longer or until sugar is melted and peptias are golden, but be sure to watch very carefully at this point, they can go from perfect to burned very quickly!
Remove from oven, sprinkle lightly with sea salt and turn out onto fresh parchment paper to cool and dry.