Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Chelsea Zimmer  
Active Time
10 Mins
Total Time
2 Hours 10 Mins
Yield
Serves 8 (serving size: about 2 Tbsp.)

Make pepitas (a.k.a. unsalted pumpkin seed kernels) roasted in a cinnamon-cayenne candy coating your new go-to dessert crunch element. Find these tasty green seeds in bulk sections of most grocery stores, as well as on Amazon and other online retailers. Sprinkle onto a few scoops of dark chocolate or dulche de leche ice cream for a treat with Mexican flair.

How to Make It

Step 1

Place roasted unsalted pumpkin seed kernels (pepitas), light brown sugar, unsalted butter, pure maple syrup, ground cinnamon, kosher salt, and cayenne pepper in a mediumsize nonstick skillet over medium; stir with a wooden spoon. Cook, stirring often, until butter melts, mixture is fragrant, and spices coat pepitas, about 3 minutes.

Step 2

Pour mixture in a single layer onto a baking sheet lined with parchment paper. Let stand at room temperature until completely cool and dry, at least 2 hours. Store in an airtight container up to 2 weeks.