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Maple Spiced Pepitas and Almonds (URS: Appetizers)

Posted By Jessica Fisher On November 2, 2011 @ 6:25 pm In Appetizers,Recipes,Thanksgiving,URS | 13 Comments

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 [4] at your upcoming holiday feasts. Go French and offer aperitifs [5]: 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.)


Ultimate Recipe Swap

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 [4].




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[4] the appetizer table: http://goodcheapeats.com/2011/11/moms-relish-tray/

[5] aperitifs: http://en.wikipedia.org/wiki/Ap%C3%A9ritif_and_digestif

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