Skillet Toasted Pumpkin Seeds

By: Marge Perry & David Bonom

  • Yield:

    1 1/2 cups pumpkin seeds

Ingredients

  • 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

  1. 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).
  2. 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.
  3. For Flavorful Variation: Add a spice combination along with the salt just 30 seconds before taking the seeds out of the pan.