Hulled, roasted pumpkin seeds, also known as pepitas, are a delicious, mild-flavored snack. They are also a good source of iron. Roasted with a little salt, they are the perfect treat on a fall afternoon, and you don't have to pay top dollar at natural food stores to enjoy them. With a little knowledge and a few basic pieces of equipment, you can make your own.
Step 1
Place your skillet over medium-high heat and add the oil. Though some recipes call for using an oven when roasting seeds or nuts, Cooks Illustrated magazine recommends using the stove-top for small quantities. This allows you to keep a close eye on them and ensure they don't burn.
Step 2
Tilt the skillet slightly, being careful not to spill the oil. Oil is hot enough when it slightly shimmers as it crosses the surface of the skillet. Add the pumpkin seeds and salt, and stir. Make sure the seeds are evenly distributed over the bottom of the skillet.
Step 3
Cook the seeds, stirring frequently, until they are slightly browned and smell nutty. Stirring frequently helps keep the seeds from burning. If they turn dark brown or black, they are overdone. In between stirs, place a paper towel on a large plate.
Step 4
Once the seeds are done, transfer them to your towel-lined plate. The towel helps wick away excess fat and prevents your seeds from turning greasy as they cool. Allow them to cool completely before serving.
Tips and Warnings
- Use heart-healthy canola oil for a more nutritious snack.
- Don't use sour-smelling seeds; these are rotten and can make you sick.
Things You'll Need
- 1 cup raw pepitas
- 1.5 tsp. canola oil
- 12-inch nonstick skillet
- Stove-top
- Heatproof rubber spatula
- Pinch of salt (optional)
- Large plate
- Paper towels
References
- "The Doctors Book of Food Remedies"; Selene Yeager; 2004
- Epicurious Food Dictionary: Pepitas
- "Cooks Illustrated Magazine"; Toasting Nuts; March 1, 2008
Member Comments