One of my most-requested snacks and one of my favorite salad toppings to go alongside a Mexican feast (paired with a Honey-Lime dressing), these are easy and delicious.
2 cups raw pepitas (hulled pumpkin seeds)
2 Tablespoons butter
2 Tablespoons raw cane sugar
2 teaspoons Kosher salt
1. Set a large cast iron skillet (or other pan) over medium-high heat. Add pepitas and stir frequently until they stat popping.
2. Add butter and sugar and half of the salt to the pan, lowering heat to medium after the butter has melted. Stir continuously as pepitas continue to pop and sugar begins to caramelize.
3. When most of the pepitas have popped (they will seem fatter and lighter green in color) and the sugar has dissolved into the butter, turn off the heat, but leave the pan on the burner. Add in the last bit of salt and stir. Let sit until the sugar begins to harden around the seeds, then scrape 'em out with a spatula and enjoy! I store mine loosely covered in the frige for up to a week.