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