The popularity of ethnic foods from around the world has been skyrocketing among U.S.
consumers over the past few years and there is no sign of it slowing down in 2016 or beyond. This time our chefs have taken a Native American favorite and added an international flair. Chili powder and cinnamon are natural “Tex-mex” chili flavors, but to put them on a pumpkin seed carrier ties in to our theme this month of Native American Foods.
What culinary trends can our team mix together for your next project? Try this out and let us know how you liked it. See what we can do to help with your next product project.
2 cups shelled pumpkin seeds (pepitas)
2 Tbsp butter, melted
2 Tbsp light brown sugar
2 tsp. chili powder
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
Preheat oven to 350°. Stir together pumpkin seeds and melted butter in a medium bowl.
Stir together brown sugar and next 3 ingredients. Add to seed mixture, tossing to coat. Place peanuts in a single layer on a lightly greased baking sheet.
Bake at 350° for 8 to 12 minutes or until golden brown, stirring once. Remove from oven and cool completely in pan on a wire rack (about 20 minutes).