TOASTED PUMPKIN SEEDS

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.  That  is what the Thanksgiving issue of Food and Wine magazine from 2007 states!  I came across this recipe last year as I was doing my annual “look through all past Thanksgiving issues of any  food magazines I haven’t gotten rid of to date” ritual before planning my Thanksgiving menu.  And I’m so glad I did.  I served these little gems and other hors d’oeuvres with drinks last year before our Thanksgiving dinner.  This is a keeper for anytime you want a salty little nibble to go with a cocktail…and did you know pumpkin seeds are good for you?  It’s a win win!

Toasted Pumpkin Seeds

Makes 1 cup

¼ cup extra-virgin olive oil

1 cup raw pumpkin seeds

¾ teaspoon kosher salt

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.

Note:  Pumpkin seeds are also known as pepitas.  Each green seed is encased in a beige, slightly tough, but edible hull.  You can hull the seeds yourself, but it is a tedious task.  I recommend you buy them already hulled.  You will find them in a well-stocked grocery or natural food store.  After opening the package, they will stay fresh in the freezer for up to six months.