My F&W
quick save (...)
Toasted Pumpkin Seeds
© Anna Williams

Toasted Pumpkin Seeds

  • TOTAL TIME: 5 MIN
  • SERVINGS: Makes 1 Cup
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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.

  1. 1/4 cup extra-virgin olive oil
  2. 1 cup raw pumpkin seeds
  3. 3/4 teaspoon kosher salt
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.