Spicy Pumpkin Seeds

Pepitas Enchiladas

Makes 1½ cups Preparation Time: 2 minutes Cooking Time: 5 minutes Can be stored in a plastic bag or jar up to 1 week

Pumpkin seeds are an irresistible nibble any time, and this version is one of the most addictive in my arsenal. Their crisp nuttiness is enhanced by a combination of salt, sugar, and ground chile.

And pumpkin seeds are good for you. Full of nutrients and healthy fats, they’re a great thing to sneak into your kids’ food. Sprinkle them on salads or grilled chicken or fish, toss them with popcorn, or munch them straight from the bowl.

• 1 tablespoon vegetable oil
• 1½ cups hulled raw pumpkin seeds
• 1 teaspoon ground dried chile, such as piquín, or a Mexican mix, such as Tajín
• 1½ teaspoons kosher or coarse sea salt, or to taste
• 1½ teaspoons sugar, or to taste

1. Heat the oil in a small skillet over medium-low heat until hot but not smoking. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown, 3 to 4 minutes; take care not to burn them. Remove with a slotted spoon and transfer to a medium bowl.
2. While they are still hot, sprinkle the seeds with the chile, salt, and sugar and toss to coat. They will become crunchier as they cool.

Pumpkin Seeds (Pepitas) have been eaten for centuries in Mexico. You find them in all kinds of variations: raw, hulled, roasted, salted, and my favorite, spiced. Traditionally they are used raw to thicken and flavor sauces and stews, often called pipianes (see Shrimp in Red Pipián and Lamb Chops in Green Pipián).

Since Mexicans are world-class snackers, we also eat pepitas out of hand from little packages sold at street stands and nibble them alongside popcorn at the movie theater. And talk about versatile! Pepitas also go for sweet spins on many traditional candies, cookies, and cakes. Mexican confectioners even make marzipan out of them.

Pepitas are also delicious toasted and tossed with ground dried chile, salt, and sugar. Make plenty, as they are perfect with an ice-cold Michelada or sprinkled on top of salads like Boston Lettuce Salad with Avocado Dressing.

Pepitas can be found alongside the nuts in the health food section of most grocery stores.