Lime Toasted Pepitas Recipes

CHILE LIME PEPITAS

Steps:

• Warm olive oil in a small skillet over medium heat. Add the pepitas, and cook, stirring frequently, until seeds are fragrant and start to brown (3 - 5 minutes).
• Add lime juice (the pan will sizzle), a pinch of Aleppo chile and a pinch of kosher salt, stirring to combine. Take the skillet off the heat, and continue stirring until most of the lime juice cooks off. Taste the pepitas, and add more Aleppo chile and kosher salt to taste.**

CHILI LIME ROASTED PEPITAS

Steps:

• Preheat oven to 350ºF.
• In a large bowl, mix pepitas, olive oil and seasoning. Toss to coat evenly. (Note: my chili lime seasoning contains salt. If yours does not, add ½ teaspoon per 1 cup of raw pepitas).
• Empty seasoned pepitas onto a parchment lined baking tray.
• Add into the oven for 12-15 minutes. Stir halfway through.
• When time is done (pepitas will be golden brown), remove from the oven and let cool slightly.
• Transfer into airtight container.
• Pepitas last 1 week at room temperature in airtight container.

CHILI LIME ROASTED PEPITAS (5 INGREDIENTS!)

Steps:

• Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.
• To the prepared baking sheet, add all ingredients (pepitas, lime juice, maple syrup, chili powder, sea salt, and cayenne (optional)). Mix with clean hands or a wooden spoon to evenly coat the pepitas with spices. Spread them into a relatively even layer - it's okay if they're not perfectly even (the result will be tasty pepita clusters)!
• Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.
• Let cool completely before storing in a sealed container at room temperature for 4-5 days or in the refrigerator or freezer for up to 1 month.

LIME TOASTED NUTS

Steps:

• Put the nuts in a pan over medium heat and toast, tossing continually until they are golden brown, 3 to 4 minutes. Watch them carefully so they don't burn.
• Squeeze over the lime juice and drizzle on the tamari or soy sauce. Sprinkle with a small pinch of sea salt.
• Mix well with a wooden spoon to coat evenly. Cook off the liquid, tossing and stirring occasionally, 1 to 2 minutes.
• Tip into a serving bowl. Or store the cooled nuts in an airtight container for up to 1 week.

LIME AND PEPITA SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line your cookie sheets with parchment paper, set aside.
• While the oven preheats, chop the pepitas and toast them in a dry skillet over medium heat just until slightly browned, set aside.
• In a large mixer bowl, cream 2 cups of sugar, butter, oil and the zest of 2 of the limes.
• Add the eggs and mix well, scraping down the sides of the bowl as needed.
• Measure the lime juice and add 1/4 cup to the eggs mixture, reserving any additional juice for other uses.
• In a medium size bowl, mix together the flour, pepitas, soda and salt.
• Gradually add the flour mixture to the creamed mixture mixing well.
• In a small bowl, combine the remaining 1/2 cup of sugar with the remaining zest of 2 limes.
• Using a heaping tablespoonful of dough, lightly form the dough into a ball and drop the into the sugar/zest mixture and roll lightly to coat.
• Place the dough balls on a cookie sheet; flatten slightly with the bottom of a glass.
• Bake in preheated oven for 9 to 10 minutes or until the edges just begin to brown.

SPICED PEPITAS

Steps:

• Stir together pepitas, lime juice, chili powder, sugar, and 1 teaspoon salt.
• Heat pepitas in a large skillet over medium heat, stirring occasionally, until toasted, about 4 minutes.