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spicy pepitas in a serving bowl
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4.91 from 10 votes

Spicy Pepitas

Spicy pepitas are highly craveable and super quick & easy to make. They pair beautifully with wine, beer, gin, tequila, mezcal, and more. Don't miss them.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Snacks and Starters
Cuisine: American
Keyword: spicy pepitas
Servings: 12
Calories: 101kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 tablespoon (15 ml) olive oil
  • 1 ½ cups (180 grams) pepitas
  • ½ teaspoon sweet Hungarian paprika
  • ¾ teaspoon fine sea salt see note 4
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground cayenne pepper or more to taste

Instructions

  • In a 10-inch skillet, heat the olive oil over medium heat until shimmering.
  • Add the pepitas and toss to coat with the oil.
  • Sprinkle on the half the paprika, half the salt, half the garlic powder, and the ground cayenne.
  • Cook, stirring almost constantly so the spices don't burn, until many of the pepitas have turned light brown and made a popping sound, about 5 minutes.
  • Off the heat, sprinkle with the remaining paprika and garlic powder. Taste for salt and heat. (I like to use the full amount of salt for a proper salty bar snack, but it's up to you.) Add remaining salt and extra cayenne to taste, if you like.
  • Pour into a small bowl and serve.

Notes

    1. Pepitas are pumpkin seeds without hulls. They come from oilseed, Styrian, and other varieties of pumpkins. Buy them raw. You can usually get them in the bulk aisle of the supermarket, or in packages. Store them in the fridge or freezer if you'll have them for more than a couple of weeks, since they're full of natural oils that can spoil.
    2. I like to use good old sweet Hungarian paprika, but to change things up you could use smoked paprika instead.
    3. Fine sea salt is almost always my salt of choice, unless there's a specific reason to use a different kind. It has a gentle taste and will stick well to the pepitas.
    4. As written, this recipe is quite salty, which I think is perfect for a bar snack. If you'd like to reduce the salt, feel free.
    5. Pepitas can be made in advance. They keep well in an airtight container at room temperature for up to two weeks. Or freeze them for up to a year.
    I first published this recipe here in 2010. I've updated it a bit for clarity.

Nutrition

Calories: 101kcal | Carbohydrates: 1.9g | Protein: 4.9g | Fat: 9.1g | Fiber: 1g