Roasted Pumpkin Seeds
This was the first time we made these Roasted Pumpkin Seeds with a dash of white pepper and it is really amazing how simple and yummilicious it was! Toasty, nutty, aromatic, a little bit crunchy, the white pepper adding a bit of exciting zippiness.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup fresh pumpkin seeds
- 1 1/2 tbsp virgin olive oil
- 1/4-1/2 tsp salt
- 1/4 tsp white pepper
Instructions
- 1
Remove seeds from pumpkin. Rinse in colander, removing the stringy pumpkin bits until only seeds are left.
- 2
Spread out seeds on clean surface and let air dry, flipping over seeds occasionally.
- 3
Add oil to hot pan. When oil is hot, add pumpkin seeds. Stir until all the seeds are coated with oil. Add salt and white pepper and stir until mixed through.
- 4
Lower the heat and allow to slowly roast for 5-10 mins, stirring occasionally until the seeds pop a bit, are aromatic and golden brown spots are formed.