It’s Cocktail Wednesday and this week, it’s all about snacks! Cocktail hour, or cocktails anytime, are always better with munchies. There are some great bar snacks I really enjoy, like the Truffle Popcorn at my favorite spot in Whistler or the party mix at the Pied Piper Bar in San Francisco.
We had lunch at a great little Mexican restaurant in downtown Sonoma — right on the main town square — on our last road trip. This place makes the most addictive pepitas (shelled pumpkin seeds). When I got home, I had to try and replicate this amazing bar snack… and I think I’ve done it.
These pepitas are so tasty and perfect with a cocktail. They are sweet and savory and they’ve got a bit of punch from the chili powder.
- 1 cup raw pepitas
- 2 teaspoons vegetable oil
- ½ teaspoon sugar
- ¼ teaspoon cinnamon
- ¾ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon chili powder
- ½ teaspoon coarse kosher salt plus more for the end
- dash cayenne
- Preheat the oven to 350 degrees.
- Throw the pepitas on a baking sheet and roast in the oven for 10-15 minutes.
- Meanwhile combine all the spices.
- Drizzle the pepitas with the vegetable oil and toss so that they are evenly coated.
- Sprinkle with the spices and then with a spatula, move the pepitas around so that they get fully coated.
- Roast for another 10-15 minutes until they are golden and toasted, but not burned.
- Remove from the oven and sprinkle with more salt.