• 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

    How to make it 

  • 1

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

  • 2

    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.

  • 3

    Spread the chocolate mixture on a wax paper-lined baking sheet in an even 1/4-inch-thick layer. Sprinkle on the remaining toasted pumpkin seeds.

  • 4

    Refrigerate the chocolate until set, about 30 minutes, then break into pieces. Makes 1 1/4 pounds.

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