Chili Pepitas Popcorn with fresh popped popcorn with small dried red chilies, peanuts and butter and a package of roasting pepitas.
4 quarts popped popcorn
3 small dried red chilies
1 6-3/4-ounce package peanuts
6 tablespoons butter
1 3-1/4-ounce package roasted pepitas (pumpkin seeds)
3/4 teaspoon garlic salt
Heat popped popcorn in oven if it is cold.
Cook pepitas and peanuts in butter over low heat for five minutes; remove chilies.
Add pepitas and pour over hot corn; season with garlic salt.
Recipe makes 2-1/2-quarts.
Pepitas contain many nutrients including amino acids, unsaturated fatty acids, and a wealth of minerals such as calcium, potassium, niacin, and phosphorous. They are high in most of the B vitamins, and vitamins C, D, E, and K. They are rich in beta carotene that can be converted into vitamin A as needed by the body. Pumpkin seeds also offer powerful anti-inflammatory properties.
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