Here’s a quickie tip for those of you that forget you placed your seeds in the oven to roast and find out they are burnt little seeds…..I like to skillet toast my pumpkin seeds. Right in front of me, where I’m stirring and sniffing till perfection!
After cleaning your seeds from all the slimmy fibers of the pumpkin, rinse well and allow to somewhat dry out on a towel lined baking sheet for at least an hour. When ready to toast, heat up a dry cast iron skillet over medium heat. Use the hand test to feel the heat; hold your hand about 6 inches from the skillet to feel the heat (1-2 seconds is high heat, 4-5 seconds is medium). Meanwhile, drizzle the pumpkin seeds with a bit of olive oil and season to taste. My son prefers a simple kosher salt and a creole-type mix of cayenne, garlic, black pepper, oregano and paprika.
Toss the seeds with the olive oil and seasoning and pour into the skillet. Toast the seeds by stirring often about 5 minutes or until golden toasty brown. As I love to eat them hot from the skillet, I prepare these right before serving. Leftovers, if any, are great tossed into salads!