Recipe by The Happy Cook
This recipe is always a hit with kids! They love to watch them cook, especially when the seeds begin to jump and pop. They taste great on their own but you can sprinkle them on your favorite soups and salads like croutons. For a sweet variation, omit the salt and substitute olive oil for vegetable oil. Add a little cinnamon and sugar for a healthy and delicious treat! This recipe is from Latin America.
Directions See How It's Made
- Heat up a skillet at medium heat.
- Add the pumpkin seeds.
- Stir frequently so they don't burn.
- The pumpkin seeds will begin to expand and pop. Once the popping subsides, pour into a bowl,
- add a drizzle of olive oil (just enough to coat the seeds) and add salt to taste.