Brazil Nut Free Pumpkin Seed Herb Crunch
Toasted pumpkin seeds get a serious upgrade here, transformed into a fragrant, herb-flecked snack that works just as well scattered over a salad as it does eaten straight from the bowl. The dry-toasting method coaxes out a deep, nutty flavor before the seeds ever meet the garlic-infused olive oil, cumin, turmeric, and smoked paprika — a spice lineup that smells incredible the moment it hits the pan. A squeeze of fresh lemon juice cuts through the warmth, while flat-leaf parsley and thyme keep things bright and garden-fresh. For anyone navigating tree nut concerns, packaged trail mixes and snack blends can feel like a minefield, but this one is built entirely from whole, easy-to-verify ingredients you control from start to finish. The whole thing comes together in one skillet in just a few minutes, which makes it dangerously easy to make on repeat. Serve it warm for maximum crunch, or let it cool and stash it in a jar 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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