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.
- Yield: 1 1/2 cups (from a large pumpkin)
- Course: Snack
- 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 variations, add these spice combinations along with the salt just 30 seconds before taking the seeds out of the pan.
1/4 teaspoon chili powder
1/8 teaspoon ground chipotle
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/4 teaspoon curry powder
1/8 teaspoon ground cumin
pinch cayenne pepper