Prep 10 mins
Cook 15 mins
Pepitas, dark green hulled pumpkin seeds, can be found at natural foods stores and specialty stores. The seeds “pop” when toasted. Serve them slightly warm for the best flavor.
- 1 cup large raw pepitas
- 1 teaspoon olive oil
- 1 1⁄2 teaspoons ground coriander
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch cayenne (optional)
- Position a rack in the center of the oven to 325°F Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using. Let cool for 10 minutes. Transfer to a small serving dish or two and serve. If you’re working ahead, refresh the pepitas for a minute or two in the oven before serving. Makes 1 cup.
- Fine Cooking.
This was great, I cut out the dill and black pepper and added chili pepper. Wow so good!!! Thanks, these wont last long.I'm going to have to carve another pumpkin, Happy Halloween !