Almond Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds are one of those underrated kitchen staples that can instantly elevate a salad, soup, grain bowl, or even a simple snack plate. This recipe coaxes serious flavor out of a handful of pantry-friendly spices — cumin, turmeric, smoked paprika, and a pinch of cayenne — all bloomed in garlic-infused olive oil right in the skillet. A bright hit of fresh lemon juice and a generous toss of parsley and thyme at the end keep things vibrant and herbaceous rather than heavy. The whole process happens in one pan and takes just minutes, making it the kind of recipe you'll find yourself coming back to on a weeknight when you need something impressive with minimal effort. For anyone navigating tree nut allergies or sensitivities, pepitas are a naturally safe and satisfying swap that deliver the same satisfying crunch without any of the worry. Store-bought seasoned seeds often come processed on shared lines with almonds and other tree nuts, so making your own at home puts you fully in control of every ingredient. These are best served warm right out of the pan, but they cool beautifully and store well for snacking throughout the week.
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Learn more →Ingredients
4 servings
- 1 cup raw pumpkin seeds (pepitas)
- 1 tbsp garlic-infused olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp smoked paprika
- ¼ tsp fine sea salt
- 1 pinch cayenne pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Heat a large dry skillet over medium heat. Add the pumpkin seeds in a single layer and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly.
- 2
Remove the skillet from the heat and immediately drizzle the garlic-infused olive oil over the seeds. Add the cumin, turmeric, smoked paprika, salt, and cayenne, then stir with a wooden spoon until the seeds are evenly coated.
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