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Tropical Fire: Habanero-Mango Glazed Pumpkin Seeds
Prep: 10 minutes
Cook: 25 minutes
Servings: 8
Sweet Heat from the Tropics
Get ready for a flavor journey! This recipe captures the essence of a tropical paradise with a fiery twist. We blend sweet mango nectar with the formidable heat of habanero pepper to create a glaze that's both luscious and electrifying. Each bite is a delightful contrast of fruity sweetness and intense, lingering spice that will keep you on your toes.
Materials
- 2 cups raw pepitas
- 1/2 cup mango nectar
- 1/4 cup light brown sugar
- 1 tbsp lime juice
- 1 habanero pepper, finely minced (remove seeds for less heat)
- 1/2 tsp salt
- 1 tbsp coconut oil, melted
Preparation
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Wear gloves when handling the habanero pepper to avoid skin irritation. Finely mince the pepper.
Cooking
- In a small saucepan, combine the mango nectar, brown sugar, lime juice, minced habanero, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Continue to simmer for 5-7 minutes, until the glaze has thickened slightly. Remove from heat.
- In a bowl, toss the pepitas with the melted coconut oil. Pour the warm habanero-mango glaze over the seeds and stir until they are completely coated.
- Spread the glazed pepitas in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, stirring twice during baking, until the glaze is bubbly and caramelized.
- Allow to cool completely on the pan. Break apart the candied seeds once cool.
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