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Toasted Pumpkin Seeds

Posted

by Chef Didi Davis
Makes 1 cup

Toasting pumpkin seeds is a simple process and a perfect ingredient for experimentation. Here are two versions, one spicy/savory, the other sweet. There are two methods for toasting; in a dry skillet or in the oven. We have used the oven method as it produces more even results. Skillet toasting is faster and easier, but can be a bit irregular in the toasting unless you are stirring frequently. We are using whole pumpkin seeds straight out of the pumpkin. If you prefer toasting hulled pumpkin seeds (green seeds, called pepitas), as they are less fibrous, you may use the same recipes. Serve with cocktails or as a snack. This recipe is easily doubled.

Spiced Seeds

1 cup fresh pumpkin seeds, rinsed well to remove pulp
1 TB olive oil of choice or unsalted butter
1 TB Maui white sugar
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika, Hungarian or smoked Spanish
1/4 tsp. cayenne pepper
1/2 tsp. sea salt (such as Bay of Fundy or Kona Deep Water Sea Salt)

OR

Breakfast seeds

1 cup fresh pumpkin seeds, rinsed well to remove pulp
1 TB unsalted butter
2 TB espresso sugar
1 TB unsweetened cocoa powder
1/2 tsp. cinnamon
1/2 tsp. sea salt (such as Bay of Fundy or Kona Deep Water Sea Salt)

Preheat the oven to 350 degrees F.

Spread the pumpkin seeds on a baking sheet with sides or 10-inch cake pan and dry in the oven for 10-15 minutes, tossing once or twice during the drying time.

Transfer seeds to a bowl, add remaining ingredients, and toss well (the butter will melt while tossing from the heat of the seeds). Return to baking sheet or cake pan, spread in an even layer, and toast, tossing every 5 minutes, for 15 minutes or until browned, fragrant, and crisp. Cool completely before serving.