Skillet Toasted Pumpkin Seeds
For flavorful variations, add these spice combinations along with the salt just 30 seconds before taking the seeds out of the pan.
- Tex-Mex: 1/4 teaspoon chili powder 1/8 teaspoon ground chipotle
- Exotic Spice: 1/4 teaspoon ground cumin 1/8 teaspoon ground cinnamon 1/8 teaspoon ground coriander
- Curried: 1/4 teaspoon curry powder 1/8 teaspoon ground cumin pinch cayenne pepper
Don’t let those pumpkin seeds go to waste! Whether simply cooked in oil and butter and tossed with salt or coated with aromatic, robust seasoning, pumpkin seeds make a great, healthful, and easy-to-make snack.
1 1/2 cups pumpkin seeds
PrintIngredients
- 1 1/2 cups pumpkin seeds (from a large pumpkin)
- 1 teaspoon olive oil
- 1 teaspoon unsalted butter
- 1/2 teaspoon sea salt
Tex-Mex Seasoning (Optional):
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground chipotle
Exotic Spice Seasoning (Optional):
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground coriander
Curried Seasoning (Optional):
- 1/4 teaspoon curry powder
- 1/8 teaspoon ground cumin pinch cayenne pepper
Directions
- Rinse seeds under cold water to remove pulp; drain well in a colander. Place a kitchen towel on a work surface and spread pumpkin seeds in a single layer. Top with a second towel and rub to dry (seeds will still feel slightly wet).
- Heat the oil and butter in a large nonstick skillet over medium heat until the butter melts. Add the pumpkin seeds and cook, stirring frequently, until golden brown and slightly puffed, 15-18 minutes. Stir in the salt and cook 30 seconds longer. Transfer to a bowl and cool before serving.
- For Flavorful Variation: Add a spice combination along with the salt just 30 seconds before taking the seeds out of the pan.
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