Health food stores, Hispanic markets, and specialty grocery stores carry pumpkin seeds. Toast in a skillet until puffed, but watch them closely and don't brown or they will taste burnt.
This recipe goes with Lanny's Salad With Candied Pumpkin Seeds
Southern Living JULY 2007
1. Cook pumpkin seeds in a medium nonstick skillet over medium heat, stirring often, 8 to 10 minutes or until puffed. (Do not brown.) Transfer to a medium bowl.
2. Combine granulated sugar and next 3 ingredients.
3. Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on a parchment paper-lined jelly-roll pan.
4. Bake at 350° for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.
*2 cups pecan halves may be substituted. Cook as directed in Step 1 until lightly toasted. (Pecans will not puff.)
Go to full version of