Inspired by Jane Milton's recipe in her cookbook Mexican - Healthy ways with a favorite cuisine.
These seeds only have a 10 minute prep time, but then they need to sit out for a few hours to dry and to become crunchy.
"*" See Kitchen Notes for more information or links to special ingredients.
Pumpkin seeds – Use shelled pumpkin seeds, Just be careful because, as they heat, they do pop out of the pan and all over the kitchen.
Chile powders - As you can see, there is a lot of flexibility on the chile powders. I’ve made these with all NM red chile powder (too mild), all chipotle (too hot) and then half and half (just right). I’m sure you could use whatever chile or chili powders that you have in your spice drawer, adjusting the flavors and the heat level to your liking.
Garlic – When you add the garlic, make sure that the garlic pieces come in contact with the pan so they too will brown. The garlic combines with the seeds to impart a slight garlic flavor, but my favorite thing is when I get a piece with the seeds – a little burst of spicy toasted garlic – SO good!
The drying period – You’ll need to stir the seeds as they dry because the sugar causes them to clump. But not to worry, they separate easily even after clumping because there isn’t that much sugar in them. I find that 4 hours is minimum and overnight is best. Once dry transfer to an airtight container. I have no idea how long they’ll last because ours never make it past 3 days.
Substitution - If you happen to have this Red Chile Spice Blend already made up, then substitute the garlic, chile powders, and salt with 2 tsp. of the blend.
Recipe author: MJ of MJ's Kitchen