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)
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
Ingredients
INGREDIENTS
olive oil
pumpkin seeds
Sea salt
unsalted butter
Directions
DIRECTIONS
Rinse seeds under cold water to remove pulp
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.
