Skillet Toasted Pumpkin Seeds
By Marge Perry and David Bonom. Don’t let those pumpkin seeds go to waste! Whether simply cooked in oil and butter and tossed with salt or coated with aromatic, robust seasoning, pumpkin seeds make a great, healthful – and easy to make – snack.
INGREDIENTS
- 1 ½ cup pumpkin seeds
- 1 tsp olive oil
- 1 tsp unsalted butter
- ½ tsp sea salt
- ¼ tsp chili powder
- ⅛ tsp chipotle, ground
- ¼ tsp cumin, ground
- ⅛ tsp cinnamon, ground
- ⅛ tsp coriander, ground
- ¼ tsp curry powder
- ⅛ tsp cumin, ground
- pinch cayenne pepper
DIRECTIONS
Rinse seeds under cold water to remove pulp; drain well in a colander. Place a kitchen towel on a work surface and spread pumpkin seeds in a single layer. Top with a second towel and rub to dry (seeds will still feel slightly wet).
- Heat the oil and butter in a large nonstick skillet over medium heat until the butter melts. Add the pumpkin seeds and cook, stirring frequently, until golden brown and slightly puffed, 15-18 minutes. Stir in the salt and cook 30 seconds longer. Transfer to a bowl and cool before serving.
For flavourful variations, add these spice combinations along with the salt just 30 seconds before taking the seeds out of the pan.