Prep 8 mins
Cook 12 mins
- Roast pumpkin seeds in a 10- to 12-inch heavy skillet over moderately low heat.
- Stir constantly until puffed and lightly browned, about 5 to 6 minutes.
- Drizzle with oil and sprinkle with salt.
These are good, and not too difficult. You are better off roasting them in smaller batches though, as some turned really brown while others were still green, although stirring constantly might solve that problem. I thought they needed a little more salt, but that's easy enough to add. I'm not sure they are worth the trouble vs. just buying roasted pumpkin seeds though.