Toasted Pumpkin Seeds Featured

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

© Anna Williams

  • SERVINGS: Makes 1 Cup
  • FAST

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.

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

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