Candied Chipo | Lilly's Table Blog

Roasted pumpkin seeds are certainly a tradition in our home and I hope they are in yours as well. We often keep them simple, since just carving the pumpkin seems a bit of an ordeal with a couple of tiny people wanting to get in on the knife action! But you know me, after that first plain batch, my creativity gets a bit antsy and those innocent little seeds take on some new pizzaz.

Really any spice will do… Pumpkin Pie Spice? Mole? Curry? And I recently saw this variation that uses black tea— yum!

But, this version adds a bit of sweet with smoky spice and it is oh so nice.

Chipotle has become very popular in the last 10+ years or so and it is an easy go to for spicy heat. Although, if you are serving some non-spicy eaters (ahem- looking at my own tiny cutie-pies!) then substitute Smoked Paprika for the chipotle.

There are a couple of ways I use chipotle, the first is to buy a can of peppers as they marinate in their own adobe spices. Pull them out, blend them up and you have this easy sauce to boost any old dish. The other way is to use a simple powder of chipotle.

Honestly, that choice is more of a matter or convenience or availability. Other than blending the chipotles into a sauce, they are equal in their ease of preparation when it comes to glamming up these seeds.

Another thing, you can start with the raw pepita pumpkin seeds which are shelled, usually a bit green and easier to chew. More likely, since it ’tis Halloween week, you are in the process of removing the seeds from the pumpkins and the shells are wrapped all sung in a shell. Smaller pumpkins will deliver fairly tender, chewable shells that you do not need to worry about ‘shelling’. But, the larger pumpkin’s seeds shells might be a bit chewier than you desire. Plan to chew on these after removing the seeds from the shells, similar to cracking salty sunflower seeds.

How do you love up your pumpkin seeds this time of year? Spicy? Sweet? Both? If you are a member of Lilly’s Table, grab the recipe here!

Candied Chipotle Pumpkin Seeds

1 cup pumpkin seeds
1 teaspoon chipotle pepper, powder or paste
2 tablespoons melted coconut oil, or melted butter, ghee or olive oil
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1 teaspoon salt, more or less to taste

Preheat the oven to 400.

If using chipotle paste blend it with the oil. If using the powder, add it with the sugar and salt.

Toss the oil onto the seeds until they are evenly coated. Sprinkle on the sugar, chipotle powder and salt. Taste. Add more spice, sugar or salt as desired. Although, know that the flavors will develop as they cook and you can always adjust the seasonings after they have cooked for a few minutes.

Spread on a baking sheet and toast for 8-12 minutes until you hear popping sounds. This means the seeds are toasty and ready for flipping. Toss the seeds, shake the pan to make sure they are not overlapping and return to the oven if needed to toast up a bit more. This is also a great moment to taste and adjust any of the seasonings as desired. They are done when there are more gold seeds than white and the sugar has caramelized on the seeds.