Ingrédients pour Pepitapapas
- 1 ¼ cups pumpkin seeds (pepitas)
- 8 ounces bittersweet chocolate
- ¼ teaspoon cayenne pepper
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Comment préparer Pepitapapas
- Preheat oven to 300°F (150°C).
- In a large oven-safe skillet over medium heat, lightly toast 1 cup pepitas for 10 minutes, stirring frequently. Watch carefully to prevent burning.
- Remove skillet from heat and let pepitas cool completely.
- Melt 8 ounces bittersweet chocolate in a double boiler, stirring constantly until smooth and melted. Alternatively, microwave in 30-second intervals at 50% power, stirring after each interval, until completely melted.
- Stir in 1 ¾ cups cooled pepitas and ¼ teaspoon cayenne pepper into the melted chocolate. Mix well.
- Line a baking sheet with wax paper. Spread the chocolate mixture evenly onto the wax paper in a ¼-inch layer.
- Sprinkle the remaining ¼ cup pepitas over the top.
- Refrigerate for at least 2 hours, or until completely set.
- Break into desired sized pieces.
- Store in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
6g
Carbs
0g
