HONEYED PUMPKIN SEED POPPERS

Browsing through old cookbooks in the library of the former Gourmet magazine one day, I was intrigued by a stovetop-roasted peanut recipe in a dusty Mexican cuisine book. The nuts were cooked with lime juice to help the seasonings stick. I tried it for a party and got rave reviews. The acid cuts through the richness, and the citrus flavor complements the salty-sweet seeds, which I toss with coconut. The pepita-coconut-sesame trio reminds me of the Mexican snacks I grew up eating in East Los Angeles.

The same lime juice technique works well in this stovetop honeyed caramel application too. This takes just minutes to toast into a hot-sour-salty-sweet treat.

makes about 2 cups

gluten-free, dairy-free, no eggs

• 3 tablespoons honey
• 2 teaspoons fresh lime juice
• 1 teaspoon solid virgin coconut oil
• ⅛ teaspoon salt
• Pinch of cayenne pepper
• 1½ cups (204 g) raw pepitas (hulled pumpkin seeds)
• ¼ cup (25 g) unsweetened finely shredded coconut
• 2 tablespoons sesame seeds

1. Line a half sheet pan with parchment paper.

2. Stir the honey, lime juice, oil, salt, and cayenne in a small bowl until combined. Toast the pepitas in a large skillet over medium-low heat, tossing occasionally, until golden brown and popping, 7 to 10 minutes. Add the coconut and sesame seeds and cook, stirring frequently, until golden brown, about 1 minute. Add the honey mixture and cook, stirring with a silicone spatula, until the seeds are dark golden brown and wisps of smoke start to rise from the pan. Immediately transfer to the prepared pan.

3. Use the spatula to spread out the mixture as much as possible. Cool completely on the pan.

MAKE AHEAD

The poppers will keep at room temperature for up to 1 week or in the freezer for up to 2 months.