Toasted Pepitas

side view of toasted pumpkin seeds in a cast iron skillet.

These toasted pepitas are nutty, crunchy, and ready in just 5 minutes! Toast raw shelled pumpkin seeds in a dry skillet for an easy snack or crunchy topping for soups, salads, tacos, pasta, and more.

Cook Time 5

Total Time 5

Servings Cup

Ingredients

1 cup raw shelled pepitas
sea salt or seasoning of choice to taste, optional

Instructions

Place a large, dry skillet over medium heat.
Add the pepitas in an even layer.
Cook for 3–5 minutes, stirring or tossing frequently, until they begin to puff and pop, turn lightly golden, and smell nutty.
Immediately transfer the toasted pepitas to a plate or bowl so they don’t continue cooking in the hot skillet. Season while warm, if desired.
Let cool completely before serving or storing. The pepitas will become crunchier as they cool.

Notes

Start with raw pepitas. Look for raw, shelled pumpkin seeds rather than ones that are already roasted or toasted.

Don’t walk away from the skillet. Pepitas toast quickly and can burn in a matter of seconds once they get going.

Toast in batches if needed. The pepitas should have enough room to make good contact with the skillet for even browning.

Season while warm. Salt and spices cling better right after the pepitas come out of the pan.

Let them cool before sealing. Trapped warmth can create moisture and take away that freshly toasted crunch.

Store airtight. Once completely cool, keep at room temperature for up to 2 weeks, or refrigerate or freeze for longer storage.

Nutrition