Skillet Toasted Pumpkin Seeds

By: Marge Perry & David Bonom

  • Yield:

    1 1/2 cups (from a large pumpkin)

  • Course:


Farberware Favorites for this Recipe and More


1 1/2 cups pumpkin seeds
1 teaspoon olive oil
1 teaspoon unsalted butter
1/2 teaspoon sea salt


  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.