← Back to Search Results
pan-frying American
 Toasted Pumpkin Seeds

Photo by:
Comments: 0
 

Recipe

Bright orange pumpkin is another native of Central America. Its flesh is consumed in late summer and fall, but its seeds serve year round as a snack, a nutty element in moles, and a taco topping.

Yield: Makes ½ cup
Prep time: Takes 5 Minutes

Ingredients

  • 2 teaspoons vegetable or peanut oil
  • ½ cup shelled pumpkin seeds

Directions

Heat the oil in a small flying pan over medium-low heat until it begins to smoke. Add the pumpkin seeds and stir until the seeds are browned and exude a nutty aroma, 1 to 2 minutes. Remove to a bowl and use right away, or store in an airtight jar for up to 1 week.

Notes

Roasting Pumpkin Seeds

To roast your own pumpkin seeds, pull the seeds out of the pumpkin. Remove the interconnecting stringy pulp clinging to the seeds. Rinse the seeds and pat them dry. Place on a baking sheet with 1 teaspoon peanut oil; toss to coat all of the seeds. Spread out the seeds and place the baking sheet in a 325° F oven. Roast until golden and crunchy, about 1 hour, stirring and turning from time to time. Serve as lightly sprinkled with salt, or shell and then salt lightly. Roasted pumpkin seeds may be stored in an airtight jar for several weeks and toasted as you need them.


© 1990 Victoria Wise and Susanna Hoffman

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

52kcal (3%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
58mg
41mg
2g
0g
0g
1g
0mg (0%)
1mg (0%)
1g (4%)
5g (7%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
in-the-kitchen-with-david In the Kitchen with David
by David Venable
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
flavor Flavor
by Rocco DiSpirito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
nigella-express Nigella Express
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?