RECIPE

© Anna Williams

Toasted Pumpkin Seeds

• Recipe by Susan Spungen

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.

• Fast
• Make-Ahead
• Vegetarian

Ingredients

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

Directions

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.