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  • 20Servings


  • 2 cups peeled raw pumpkin seeds (about 1/2 pound), available at health-food stores
  • 3/4 pound high-quality extra-bittersweet chocolate, chopped
  • 1/4 teaspoon plus a dash of hot chili powder


In a large skillet, lightly toast the pumpkin seeds over medium-low heat, stirring frequently, for about 10 minutes. Let cool.

In a microwavable bowl, melt the chocolate in a microwave oven at 50 percent power, stirring at 30-second intervals until just melted, about 3 minutes. Stir in the chili powder, then 1-3/4 cups of the toasted pumpkin seeds until evenly coated.

Spread the chocolate mixture on a wax paperlined baking sheet in an even 1/4-inch-thick layer. Sprinkle on the remaining toasted pumpkin seeds. Refrigerate the chocolate until set, about 30 minutes, then break into pieces.