Best Toasted Pumpkin Seeds Pepitas Recipes

Toasted Pumpkin Seeds ( Pepitas) image

Provided by Tonkcats

Time 40m

Yield 1 cup

Number Of Ingredients 3

3/4 tablespoon peanut oil
3/4 tablespoon margarine, melted
1 cup pumpkin seeds

Steps:

Preheat oven to 350°F.
Wipe fibers from pumpkin seeds but do not wash them.
Coat seeds with mixture of oil and margarine.
Spread seeds on a baking sheet.
Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.

Nutrition Facts : Calories 886.6, Fat 81.9, SaturatedFat 14.7, Sodium 108.8, Carbohydrate 13.9, Fiber 7.7, Sugar 1.8, Protein 39.1

Dancing Pepitas (toasted pumpkin seeds) image

Provided by Kath in CA

Time 4m

Yield 1/2 cup, 1-6 serving(s)

Number Of Ingredients 7

1 teaspoon oil
1 clove garlic, slightly smashed
1/2 cup pepitas (pumpkin seeds, raw and shelled)
1/2 teaspoon kosher salt, to taste
1/2 teaspoon ground cumin, to taste
1/2 teaspoon paprika, to taste
1/2 teaspoon cayenne pepper, to taste (optional)

Steps:

Heat a cast iron skillet.
Add oil and garlic, and use the garlic to spread the oil.
Remove the garlic as it begins to color and discard (or mash with butter to spread on bread).
Add the pepitas and stir or shake the pan to coat with the oil.
They will soon begin to pop and"dance".
When they are mostly popped (this takes only a minute or so), turn off heat and sprinkle with the seasonings and toss to coat.
As these are rather messy to eat with your fingers, serve in tiny muffin cups that hold about a tablespoon so you can just pour them into your mouth.

Nutrition Facts : Calories 412, Fat 36.5, SaturatedFat 6.2, Sodium 879.6, Carbohydrate 9, Fiber 4.4, Sugar 1.1, Protein 20