Serves: 5
Total Calories: 245
Heat the oil in a medium nonstick skillet over medium heat. Add the pumpkin seeds and salt. Toast, stirring constantly, until the seeds pop in the pan and start to turn brown, 4 to 5 minutes. Transfer to a plate. Cool then store in an airtight container at room temperature for 3 to 4 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Toasted Pumpkin Seeds recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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