1 cup green (hulled) pumpkin seeds (not roasted; 5 oz)
1 teaspoon olive oil
Fine sea salt to taste
Cook pumpkin seeds in a dry 9- to 10-inch heavy skillet (preferably cast-iron) over moderate heat, stirring constantly, until puffed and golden, 4 to 5 minutes. Transfer to a bowl and stir in oil and sea salt. Makes about 1 cup.
"I remember his showing me how to eat a peach by building a little white mountain of sugar and then dipping the peach into it."
Mary McCarthy (1912-1989)
