Return to Content

Crunchy Pumpkin Seeds

Crunchy Pumpkin Seeds
0 votes, 0.00 avg. rating (0% score)
by in Sep 2008

Total Time: 5

Ingredients:

  • 2 cups pumpkin seeds, rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher or sea salt

Instructions:

Preheat oven to 350°. In a medium-size bowl, toss seeds in oil to coat. Spread on a rimmed baking sheet and sprinkle with salt. Bake about 10 minutes and stir. Bake 5 minutes longer, or until lightly toasted. Transfer to a large shallow plate to cool before serving.

If you prefer, you may toast seeds on the stovetop. Warm a large cast-iron skillet over medium heat. Add oil, then seeds, and stir well to coat. Spread mixture in an even layer; stir often until seeds are lightly toasted. Season with salt. Transfer to a large shallow plate to cool before serving.
Updated Friday, August 15th, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Crunchy Pumpkin Seeds

  1. Rebecca in CT October 2, 2013 at 8:57 pm #

    My secret to the best toasted pumpkin seeds is Jane’s Krazy Mixed-Up Salt. It is a product sold in many New England grocery stores and I use it for pumpkins seeds and pumpkin seeds only…… (I am not affiliated with this product in any way…..it just adds the right zip to the seeds!!)

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2