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Toasted Pumpkin Seeds

Updated February 23, 2016

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.

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.

Preparation Time - TextTakes 5 minutes

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionCocktail Party, game day

Recipe Coursesnack

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealsnack

Taste and Texturenutty

Ingredients

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

Instructions

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.

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