After buying a pack of the Paning’s Butong Pakwan almost two months ago, mom has been eating this nonstop. We have gone all the way to Fort in Market Market from Las Pinas when she was craving a couple of weeks ago to buy that (and some Buddy’s Lucban Longganisa). And now, even I and my sister (look at recent entry for picture) have been snacking it after a full dinner, much like dinner mints. It gets the sweet edge off from all the desserts we’ve been having, and a way to extend meal time without adding so much calories (but with the addition of possibly ruining our teeth from all the cracking).
Nothing seems to be simpler than this (except for fresh fruits) as one of the top joys of Filipino snacks. You get the salt from cracking the skin and that muted taste of the meat in the nut that you can’t stop snacking on once you get started. Although I have a preference of the squash seeds (easier to crack and still tastier for me overall), I can’t deny the addiction we have been going through for the past months. Whoever invented this sure had lots of giant seeds in their watermelon. I want to actually see the real watermelon these seeds came from. Can anyone give me one? Or even just a picture? 🙂