TOASTING PUMPKIN SEEDS IN A PAN RECIPES

TOASTED PUMPKIN SEEDS RECIPE - SUSAN SPUNGEN | FOOD & WINE

Toasted Pumpkin Seeds Recipe - Susan Spungen | Food & Wine image

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. More Savory Pumpkin Recipes

Provided by Susan Spungen

Yield Makes 1 Cup

Number Of Ingredients 3

Ingredients

¼ cup extra-virgin olive oil
1 cup raw pumpkin seeds
¾ teaspoon kosher salt

Steps:

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.

TOASTED PUMPKIN SEEDS RECIPE | MICHAEL CHIARELLO | FOOD ...

Toasted Pumpkin Seeds Recipe | Michael Chiarello | Food ... image

Provided by Michael Chiarello : Food Network

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield about 1 cup

Number Of Ingredients 3

Ingredients

Seeds from 1 large pumpkin, rinsed and dried
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.

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