How to Toast Pepitas

5 from 2 votes

Toasting pepitas (hulless pumpkin seeds) brings out their nutty flavour, puffs them up and gives them a little more crunch. Perfect for topping soups or salads, adding to granola or using in baking. Just use low heat to degrading the beneficial oils.

Prep Time4

Total Time4

Course: condiment

Cuisine: American

Keyword: pepitas, pumpkin seeds

Calories: 716kcal

Author: Getty Stewart

Ingredients

1 cup hulless pumpkin seeds or pepitas

Instructions

Place a fry pan over medium heat. NO oil.
Add only enough pepitas to cover the bottom of the pan.
Stay with the pepitas and shake the pan or stir every so often to keep the heat evenly distributed.
As the pepitas heat, they will puff up and some might even pop.
Keep shaking or stirring the pan until a few seeds start to get puffy and golden, about 4-5 minutes. Turn off heat and watch as the remaining seeds puff and turn golden, even without more heat. Be careful not to let them get dark brown as this will start to degrade the oils.
Pour out of the hot pan onto a plate to allow them to cool. Caution - if you leave them in the hot pan, they will continue to toast and may burn.

Video

Notes

Crowding the pan will result in less even toasting. It's better to toast two batches than doing them all at once.

If you prefer to toast them in the oven, keep temperature low at 325°F (163°C) or lower for about 10-15 minutes.

Yield 1 cup

Nutrition