Pan-Roasted Pumpkin Seeds

from ButterYum

INGREDIENTS

• seeds from one pumpkin (about 1 cup)

• 1 tablespoon unsalted butter

• kosher salt and ground black pepper to taste

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.