1. Toss the pumpkin seeds in a small bowl with oil, just until coated.
2. Add to a heavy-bottomed medium skillet over medium-high heat. Cook for
3 minutes, shaking constantly, until most of the seeds swell and pop.
Transfer to a medium bowl.
3. Add the pine nuts to a skillet, stirring constantly. Cook until golden
flecks appear, about 30 seconds. Transfer to the pumpkin seed bowl. Stir in
the cayenne, cranberries, cocoa nibs and salt, and mix thoroughly. Taste and
add additional salt if necessary.
The cocoa nibs give this festive combination of flavors, colors and textures
an unexpected and delightful surprise
© Myra Kornfeld "An Autumnal Vegetarian Party" |