Spiced Pepitas and Palomitas

Yield: 3 1/2 quarts
 
Ingredients:

• 2 Tablespoons chili powder (unseasoned)
• 1 Tablespoon toasted cumin seeds, ground
• 1 1/2 teaspoons Kosher salt
• 1 1/2 teaspoons cayenne – to taste
• 1 teaspoon freshly ground black pepper
• 2 large egg whites
• Tabasco sauce to taste
• 1 3/4 cups hulled raw pumpkinseeds (approximately 1/2 pound)
• 1 cup peanuts (approximately 1/3 pound), unsalted if possible
• 1/2-cup raw hulled sunflower seeds
• 1/2 cup pop corn kernels
• 3 Tablespoons peanut, or vegetable oil

Method:

1. Preheat oven to 375º.
2. Line a baking pan with parchment or lightly oil a baking pan with vegetable oil or nonstick cooking spray.
3. Combine the spices in a small bowl.
4. In a mixing bowl whisk together the egg whites until foamy add a few shakes of Tabasco.
5. Add the pumpkin seeds, sunflower seeds and peanuts and stir until well coated.
6. Transfer the spice mixture to a sieve and shake the spices over the seed/nut mixture.  Work quickly, shaking and stirring with a wooden spoon or a rubber spatula until all the seasonings are incorporated.
7. Spread the mixture as evenly as possible on the lined or greased sheet pan and toast in the oven for about 10 minutes.
8. Stir the mixture with a metal spatula, flipping the nuts & seeds and breaking up any clumps.
9. Toast for another 5 minutes and check again, shake the pan, reverse the position in the oven.
10. Continue for perhaps another 5 minutes or until crispy and browned.
11. Transfer the spicy mix to a bowl to cool.
12. Once cooled, transfer to an airtight container.
13. The pepitas mix will keep for up to two weeks.  If the weather is humid and you find the seeds or nuts not crisp to the tooth, refresh them in a 375º oven for 5-8 minutes

Yield:  1 quart, approximately

To pop the Palomitas or “little doves” as popcorn is affectionately named in Spanish

Place 3 Tablespoons corn or peanut oil in a heavy bottomed 4-quart pan.

Add 2-3 kernels of popcorn.

Cover and heat the oil on high, and when the test kernels pop add 1/2 cup popcorn kernels.  Swirl and shake the pan to coat the corn with oil and to form an even layer of corn kernels on the bottom of the pan.

Cover with lid.

As the kernels pop agitate the pan to keep the un-popped kernels moving.

Continue to lift and shake the pan until all the corn has popped.

Transfer the popped corn to a large bowl and lightly salt. 

To serve the Pepitas and Palomitas you may divide the popped corn into individual cones or cups and sprinkle the Pepitas mix liberally on top.

Some nuts and seeds will sink to the bottom as they are eaten.

Or in a large bowl mix approximately 2 cups of Pepitas mix into the popped corn, sprinkle additional on top and place the extra spiced Pepitas in a small bowl along side the popcorn bowl.

 

In Mexico street vendors offer wedges of lime to squeeze over “palomitas” that are seasoned with a little chili powder & salt.

You might want to offer small lime wedges and instruct your guests to squeeze a few drops of juice on the Pepitas and Palomitas as they are eaten.