Melt the butter in a small skillet or sauté pan over medium. Remove from the heat, and add the pepitas; toss to coat. Stir in ...

Unlike pepitas, pumpkin seeds need to be cooked before eaten; they are commonly pan-toasted or roasted as in this Rosemary-Brown Sugar Pumpkin Seeds recipe. Pepitas [puh-PEE-tuhz], on the other ...

Pepitas look a lot like pumpkin seeds, and some people use the terms interchangeably. They crop up in granola recipes, taste fantastic on salads and make an excellent garnish for fall soup recipes ...

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add pepitas. Toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper. Transfer to plate.

While the pepitas are processing, combine the granulated sugar and 1/4 cup water in a large saucepan. Cook over medium-high heat, swirling the pan occasionally to evenly cook the sugar ...

Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat with cooking spray; set aside. Stir together brown rice cereal, puffed grains, pepitas ...