Pan-Roasted Pumpkin Seeds
from ButterYum
INGREDIENTS
INGREDIENTS
seeds from one pumpkin (about 1 cup)
1 tablespoon unsalted butter
kosher salt and ground black pepper to taste
DIRECTIONS
DIRECTIONS
Rinse pumpkin seeds, removing any residual pumpkin bits that may remain attached to the seeds; pat dry.
In a nonstick skillet, melt butter over medium heat.
Add seeds and sprinkle with salt and pepper.
Cook, tossing frequently until warmed through and toasted, about 5 minutes.