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Pepitas and Palomitas




Source of Recipe


Internet


List of Ingredients




2 Tbsp. red chile powder
1 Tbsp. cumin seeds, toasted and ground
1½ tsp. kosher salt
1½ tsp. cayenne pepper
1 tsp. ground black pepper
2 egg whites
1 tsp. bottled hot pepper sauce
1¾ cups raw pumpkin seeds (8 oz.)
1 cup lightly salted roasted peanuts (5 oz.)
½ cup raw shelled sunflower seeds 3 Tbsp. peanut or corn oil
½ cup unpopped popcorn
Lime wedges (optional)



Recipe



Lightly coat a 13x9x2-inch baking pan with cooking spray; set aside. In a small bowl combine the chile powder, cumin, salt, cayenne, and black pepper. In a large bowl whisk the egg whites until foamy. Whisk in the hot pepper sauce. Add the pumpkin seeds, peanuts, and sunflower seeds and stir to coat evenly. Transfer the chile powder mixture to a coarse sieve. Shake the spice mixture evenly over the pumpkin seed mixture, stirring to coat evenly. Spread the nut mixture evenly in the prepared pan.

Bake for 10 minutes in a 375° oven. Stir the mixture with a spatula, breaking up any clumps. Bake for 15 minutes more, stirring once or twice, until mixture is crisp and brown. Transfer mixture to a clean bowl or piece of foil and cool. Store in an airtight container at room temperature up to 2 weeks. (If nut mixture loses its crispness, spread in a baking pan and bake in a 375° oven for 5 minutes.)

Just before serving, in a heavy large saucepan heat the oil over medium-high heat. Add a few popcorn kernels. When 1 or 2 kernels pop (about 4 minutes), add remaining popcorn. Cover the saucepan; shake occasionally until the popping dies down (about 3 minutes). Remove from heat. Season to taste with salt, if desired.

To serve, divide the popped popcorn among paper cones or bowls and sprinkle the pepita mixture generously over the top. (Or, transfer the popcorn to a large shallow bowl and sprinkle with half of the pepitas. Serve with remaining pepitas on the side and lime wedges, if desired.) Makes 12 to 14 servings.

To toast and grind cumin seed: Place the cumin seed in a heavy small skillet; heat over medium heat. Cook, stirring frequently, until the seeds are fragrant, lightly browned, and a few begin to pop, about 6 to 8 minutes. Transfer to a small bowl to cool. Grind the seeds with a spice grinder or with a mortar and pestle.