Toasted Pumpkin Seeds

Every year when pumpkin season begins I get over zealous and make a week’s worth of pumpkin recipes – saving the seeds to roast in the oven.

Last week I had two pumpkins worth of seeds in the fridge and some people coming over and figured I would roast them as an appetizer and to put on salad.

That said, every time I roast them in the oven they get a little soggy instead of crunchy-and I eat them, but I’m disappointed.

So I dared to be different and decided to skillet roast them-how it was done back in the days of Little House on the Prairie (the book not the 70’s tv show).

They were FABULOUS! This is what you’ll need;

3 cups pumpkin seeds cleaned

2 tbsp olive oil

1 tbsp salt

1 tea cinnamon

zest of one orange

Okay so I made fancy toasted pumpkin seeds- the flavors work really well alone or with a nice blue cheese and pepper salad.

Add the olive oil to a large flat cast iron pot (if you don’t have one a lipped sauté pan will do but your cooking time will be 5-7 minutes longer.) Your heat should be on medium high.

When oil starts to sizzle add your pumpkin seeds in a thin layer. Toast for 7-10 minutes stirring frequently. You’ll know when they are done as they will softly brown and puff up (and may even make a popping noise- great incentive for kids!)

When most of your seeds are puffed turn off heat and add zest, salt and cinnamon. Taste and adjust spices to your preference.



About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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