autumn essentials: pan toasted pumpkin seeds
I’ve been in the middle of a couple of pumpkin pies, and you know what that means… It means yummy toasted pumpkin seeds. I love freshly toasted pumpkin seeds, and during the cool days of Autumn they are one of my guilty little pleasures. Just remember that all pumpkin seeds are not created equal, but more on that later. So, you ready… Let’s get into the kitchen.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
Several
Ingredients
- PLAN/PURCHASE
- 1 cup fresh pumpkin seeds
- 4 cups water
- 2 tablespoons salt, kosher variety
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon sweet butter, salted
How To Make autumn essentials: pan toasted pumpkin seeds
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Step 1PREP/PREPARE
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Step 2Gather Your Ingredients.
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Step 3PUMPKIN TYPES: There are many pumpkin types, but for purposes of this discussion, let’s divide them into baking pumpkins, and carving pumpkins.
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Step 4Carving pumpkins have plenty of seeds, and they work well for toasting; however, the shells can be a bit tough. Most of the time, when I toast carving-pumpkin seeds, I will usually break them out of their shell and eat just the nut… A time consuming job.
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Step 5Baking Pumpkins have a more delicate seed, and when toasting this type of pumpkin seed I will usually eat the seed and the shell. So yummy.
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Step 6When it comes to toasting pumpkin seeds, size does matter. It can take 20 minutes to toast large pumpkin seeds, but only 5 minutes for the smaller variety. Therefore, as much as possible, sort the seeds according to size.
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Step 7Rinse the pumpkin seeds under running water, and remove any remaining pumpkin guts.
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Step 8Add the water and salt to a medium saucepan, and bring up to the boil.
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Step 9Add the pumpkin seeds, and boil for 10 minutes.
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Step 10Chef’s Note: Why boil the pumpkin seeds before toasting. Well, because I like the salt to be on the inside and the outside of the pumpkin seed, and boiling them first accomplishes this goal.
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Step 11Remove from the water, and drain on a few paper towels.
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Step 12Add the butter, and olive oil to a sauté pan, over medium heat.
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Step 13When the foaming subsides, add the pumpkin seeds.
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Step 14Toss in the sauté pan until the seeds are nice and brown, about 8 to 20 minutes, depending on size.
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Step 15Chef’s Tip: Don’t want to pan-toast the pumpkins seeds… No worries. Just toss them with a bit of oil, and toast them in a 400f (205c) oven until nice and golden brown.
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Step 16Allow them to cool on some paper towels.
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Step 17PLATE/PRESENT
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Step 18Serve in a bowl and eat as a tasty snack, or use to decorate a nice bowl of tomato, or pumpkin soup. Enjoy.
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Step 19Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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