Getting your loved ones to eat raw nuts and seeds is not always easy. Especially if they grew up on roasted, toasted, salted and sugared nutty treats. My Honey Spiced Pepitoría is super easy to make and even more yummy to eat.
- Cast iron dutch oven
- digital thermometer (you can use a traditional candy thermometer but the digital reads quicker and easier)
- a half sheet pan
- pastry brush
- measuring cup for measuring liquid
- rubber spatula
- rolling pin (weighted non-stick or lightly oiled marble)
- wire whisk
- a knife or hammer to cut or break apart pieces
Ingredients you will need:
- Honey – 1 cup
- Pepitas – 1 pound of raw
- Cayenne Pepper – 1/4 to 1 full teaspoon
- Cocoa Powder 1 teaspoon to a full tablespoon
- Cumin – 1/4 to 1 full teaspoon
- Salt – a dash to 1/4 teaspoon
- Cilantro (dried & crushed) – 1/2 to 1 full teaspoon
- Onion (dried & granulated) – 1/4 to 1/2 teaspoon
- Grapeseed Oil
- Pour one cup of honey into the dutch oven and place in cold oven. Do not place the lid on the dutch.
- Turn oven on and set to 295°F.
- Set timer for 30 minutes.*
- When the timer goes off use your thermometer to test the temperature of the honey. You want the honey at 295°F
- Some ovens will only take 30 minutes others can take up to an hour.
- Test temperature at 10 minute intervals.
- Once the honey reaches 295°F turn the oven up to 300°F and set the timer for 10 minutes.
- While waiting for the honey to reach the right temperature lightly oil your half sheet pan using the pastry brush and about 1/8 of a teaspoon of grapeseed oil. I use a dropper to measure out 5 single drops. Too much oil will alter the recipe.
- When the timer goes off test the temperature of the honey. It should register between 298°F and 300°F.
- If not begin testing the temperature in 5 minute intervals until the honey is between 298°F and 300°F.
- Once the honey is the right temperature remove from oven and whisk in your spices.
- Add a little at a time and test the flavor until you know exactly how much of each you like.
- Add the pepitas to the honey mixture and stir with a wooden spoon to coat the seeds.
- Pour (pull) out onto the prepared half sheet pan and roll out using the rolling pin.
- Let cool until it is only warm to the touch – about 15 minutes – cutting into pieces. Alternatively, let cool completely and then break apart like you would making a brittle.
After you have made this once or twice you will know exactly how long to set your timer for the honey to reach 295°F and again for it to reach the 298°F and 300°F.
I set my oven for 55 minutes at 295°F and 15 at 300°F.
Here’s what mine look like.
Let me know how your Pepitoría turns out!