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Toasted Pumpkin Seeds

  • Servings: Makes 1 Cup

Why bother toasting pumpkin seeds when you can buy them pretoasted? Because they'll have an irresistibly nutty flavor that the store-bought version never does.

 

slideshow  More Savory Pumpkin Recipes

 

KEY: Fall, Winter, Cocktail Party, Game Day, Halloween, Holiday Open House, Thanksgiving, American, Appetizers/starters, Fast, Make Ahead, Vegetarian

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Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 cup raw pumpkin seeds
  • 3/4 teaspoon kosher salt

How to make this recipe

  1. In a medium skillet, heat the oil over moderately high heat. When the oil is hot, add the pumpkin seeds and cook until puffed and browned, about 3 minutes; if they start popping, cover the skillet. Transfer the pumpkin seeds to paper towels to drain. Sprinkle with salt, let cool and serve.
Contributed By Photo © Anna Williams Published November 2007

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