Candied pepitas

This recipe goes with Warm Kabocha Squash Salad

Yield: Makes 1/2 cup.

Ingredients

• 2  teaspoons  butter
• 1/2  cup  hulled raw pumpkin seeds (pepitas)
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon  ground cinnamon
• 1/8  teaspoon  paprika
• 1/8  teaspoon  cayenne
• 1/8  teaspoon  salt
• 1  tablespoon  honey

Preparation

In an 8- to 10-inch frying pan over medium heat, melt butter. Stir in hulled raw pumpkin seeds (pepitas), cumin, ground cinnamon, paprika, cayenne, and salt. Stir constantly until pumpkin seeds are lightly browned, about 2 minutes. Stir in honey and continue to stir for 1 minute. Remove from heat and spread in a single layer on a plate. Let cool until no longer sticky, 12 to 15 minutes. Use immediately, or store airtight up to 3 days.