These spicy toasted pumpkin seeds, or pepitas, are one of my favorite snacks, and they are super easy to make. They are delicious sprinkled on top of a bowl of creamy soup or chili, or on top of a salad. Or they're perfect to snack on with cheese and wine. In fact, they'd make a nice addition to a New Year's Eve party spread. Just be sure to double, triple or even quadruple the recipe. Once your guests start snacking on these spicy treats, they won't want to stop.
Spicy Toasted Pumpkin Seeds
Preheat oven to 350 degrees F. In a bowl, combine 1 cup raw pumpkin seeds (do not use roasted pumpkin seeds) with 1 teaspoon chili powder, 1/8 to 1/4 teaspoon cayenne pepper, 1/2 teaspoon coarse salt and 2 teaspoons fresh lime juice. Stir well until all seeds are coated with the spice mixture.
Spread seeds in a single layer on a parchment-lined baking sheet. Bake in the oven until the seeds are browned and puffed, about 1o minutes. Remove from oven and let cool before serving.
On a separate note, I bought this cute black and gold candle holder at a lovely little gift shop the week before last while I was doing some Christmas shopping. I bought one as a gift and one for myself (I couldn't resist). I love how the gold interior glows when the candle is lit. The outside is matte black and provides a nice contrast to the shiny interior. I may have to see if the shop has a couple more of these. Three of them in a row would look so pretty down the middle of the dining table!
Before I sign off for the year, I would like to wish everyone a very happy New Year! Thank you for visiting My Little Bungalow. I can't believe I've been blogging for four years now! I am so very appreciative to all of you who follow me regularly, and especially grateful to those who leave comments. Your feedback and interaction make it all worthwhile. To those of you who visit often but have never left a comment, please do! I'd love to hear from you and get to know a little bit about you. Have a safe, happy and healthy 2015!