Toasted Pumpkin Seeds with Marash Pepper

Recipe Date: October 24, 2020
Difficulty: Easy
Measurements: Imperial (US)

Use this vividly spiced seeds to sprinkle over salads and soups. Yield: ½ cup

Ingredients

  • ½ cup raw pumpkin seeds
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon Marash Pepper Flakes* (use less if you use a fiery pepper flake as substitute)

Directions

1. Preheat oven to 350 degrees F.

2. In a small bowl toss the pumpkin seeds with the olive oil, salt and pepper.

3. Spread in a single layer on a sheet pan.

4. Roast for 6 to 8 minutes until seeds are lightly toasted.

5. Cool and store in a tightly sealed container for up to 2 weeks for best quality.

*Marash Pepper is available at The Spanish Table. If you are unable to locate Marash Pepper substitute Aleppo or another mildly hot pepper flake.

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