Toasted Pumpkin seeds ~ pepitas

Toasted Pumpkin seeds ~ Pepitas

 

Recipe Categories : | Mexican | Pumpkin | Appetizers | MAIN INDEX |

Makes : 2 cups

Ingredients :

  • 2 cups ( 10 oz) unsalted roasted pumpkin seeds
  • salt, to taste


Preparation and Cooking Instructions :

  1. Spread the pumpkin seeds in an ungreased, large, heavy skillet. Stir over medium heat until the seeds are brown in spots and starting to pop, about 3 minutes, or spread the seeds on a plate and microwave, uncovered, on HIGH for 3 minutes. While still warm, sprinkle the seeds lightly with salt. Cool and use right away or store in an airtight container for up to 1 week.
  2. Cooks note : You can make your own pepitas, golden rather than green, from seeds you save from pumpkin or other winter squash and roast yourself. Scoop out the seeds from the pumpkin or squash and remove the stringy fibers. Rinse the seeds, pat them dry, and spread in a single layer on a baking sheet or microwave plate. Place in a 375ºF oven for 5 minutes. Add ½ tspn peanut oil, stir to coat the seeds, and continue roasting for 30 minutes more, until golden and crunchy. Sprinkle with salt, if desired, and enjoy when cool enough to eat or store in an airtight container for up to several weeks.