August 2nd, 2012
Yes, pepitas are pumpkin seeds.
And, yes, I know that it’s not pumpkin season.
But, you know, sometimes a girl’s gotta snack. And her kids, too. (They always need to snack.) And sometimes this girl has pepitas in her pantry. (Stay strictly seasonal? Avoid food waste? The answer’s clear.) So sometimes a girl’s gotta make sweet and smoky pepitas in the dead of summer.
Think of it as a practice run for October.
Sweet & Smoky Pepitas
(can be served to kids 12+ mos)*
1 cup pepitas (you can substitute 2 cups sunflower seeds)
1 tablespoon canola oil
3 tablespoons sugar, divided
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon cumin
1. Preheat oven to 350 degrees. Toss pepitas with oil and 2 tablespoons sugar.
2. Bake for about 7 minutes, until fragrant and toasted. In the meantime, mix remaining sugar, paprika, salt, and cumin. When the pepitas come out of the oven, immediately toss with the spice mix. Allow to cool before serving. Can be stored in an airtight container for about a week.
*Note: Nuts and seeds are considered high allergen foods. The most recent guidelines by the American Academy of Pediatrics state that there is no known health benefit to holding off high allergen foods beyond 4- to 6-months-old. Though my guidelines tend to be liberal, I recommend holding off on these due to the sugar content and also that these may pose a choking hazard to children under 12 months. Speak to your pediatrician about what’s right for you and your child.