Adapted from Julian Medina
During the Day of the Dead festivities in the first two days of November, graves are decorated with flowers and offerings of food and drink in honor of the departed, including these candied pumpkinseeds, adapted from Chef Julian Medina.
- 1 pound hulled pumpkinseeds, also called pepitas
- 1 cup granulated sugar
- 1 large egg white
- 1/2 teaspoon ground cinnamon
- 1Heat oven to 300°F.
- 2Combine all ingredients in a large mixing bowl, stirring well to thoroughly combine. Spread mixture evenly onto a rimmed baking sheet.
- 3Bake pumpkinseeds for 30 minutes, stirring every 5 minutes. Remove baking sheet from oven and place on a rack to cool.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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