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.