Years ago Gramma Marilyn bought these chipotle spiced almonds that were out of this world. I think I ate the whole pound standing there at her kitchen counter. They were delicious for snacking, added a tasty crunch to salads, and made an elegant appetizer for a holiday meal. We loved them so much, I had my sister export them to Kansas for a time.
A few weeks ago, I realized that I could make my own. And so that my littlest one could enjoy the snack, too, I made one batch with pepitas. Hubs was skeptical to say the least. He figured he and the boys would eat the almonds and leave the maple spiced pepitas for the chicks. But, I surprised him.
I love it when I do that.
A pepita is not all that exciting on its own. (It’s a pumpkin seed.) But, when it combines with the maple and the spices, all the pepitas gather together into clusters and make these little explosive balls of flavor. The crunch of the pepita is intensified somehow — and becomes rather addicting. It was hard not to eat them all in one sitting.
Whip up a batch of these to serve at your next get-together. They make a great addition to the appetizer table at your upcoming holiday feasts. Go French and offer aperitifs: lay out a bowl of olives, a variety of drinks, and these little bits of maple-spiced goodness. (Okay, so the spice and the maple are not French at all, but let’s pretend.)
Recipe: Maple Spiced Pepitas and Almonds
- 1/4 cup maple syrup
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon allspice
- 1/8 teaspoon chipotle chile powder
- 1/8 teaspoon ground cayenne pepper
- 1 1/2 cups pepitas or whole almonds
- Preheat the oven to 300 °. Line a rimmed baking sheet with parchment or a silpat mat.
- In a medium bowl combine the maple syrup and the spices. Stir to blend.
- Add the pepitas and toss to coat. Spoon the pepitas out into a single layer on the prepared baking sheet.
- Bake for 15 minutes, stirring occasionally, until the pepitas are glazed. Cool the pepitas slightly and then break apart into clusters, if necessary. Cool completely and store in an airtight container.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Thanksgiving is just around the corner. Got some great appetizers to share? Link them up today. And don’t forget to check out my mom’s relish tray, too.