Curried Mexican Pumpkin Seeds (Pepitas)

Course : Appetizers
Serves: 2 cups
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1/4 cup curry powder
1 1/4 cups water
1 clove garlic -- crushed
1 1/2 teaspoon salt
1/2 medium Juice 1/2 lemon
2 cups salted pepitas (Mexican pumpkin seeds)
1 tablespoons Butter

Preparation / Directions:

Mix together in saucepan the curry, 1/4 cup warm water, garlic, 1 teaspoon salt and lemon juice. When well blended, add 1 cup water; then heat, stirring constantly, until mixture simmers. Add the pepitas and simmer for 5 minutes. Drain (save curry mixture for currying more pepitas), spread pepitas out on a baking sheet, dot with butter, sprinkle with 1/2 teaspoon salt and toast in very Iow oven, 275 degrees, for about 1 hour, until they are crisp. (To curry more pepitas, mix 2 teaspoons curry into the remaining mixture, add water to make 1 1/2 cups of the mixture and repeat as before.) Toasted Pumpkin Seeds Wash 1 cup seeds and dry. Melt 1 tablespoon butter in a jelly roll pan; add seeds and coat by shaking pan. Place in 425 degrees oven and toast 20 minutes until light and brown, stirring occasionally. Salt; cool and store in covered jar. Pumpkin Seed Chews Cook 1 cup shelled pumpkin seeds in 2 quarts water for 15 minutes with 1/2 cup salt substitute. Drain, but do not rinse. Dry slowly in warm oven.


Nutritional Information:

86 Calories (kcal); 3g Total Fat; (29% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 3220mg Sodium

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